"Trouts and Potatoes Parcel" - "Trote al Cartoccio con Patate"-AL-CARTOCCIO_ingreds

“Trout and Potatoes Parcel” recipe – “Trote al Cartoccio con Patate”

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Total Cost: UK/£ 7.52*

Cost/portion: UK/£ 3.76*

Utensils you will need

One chef knife
One paring knife
One chopping board
One pair of scissors
Cooking paper
One kitchen cloth
One potato peeler
Greaseproof paper
One large baking tray
One pestle and mortar

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Trout - 2 (medium)

  • Polenta flour - as needed (optional for scaling the fish)

  • Black pepper corn - 3gr

  • Parsley sprigs - 25gr

  • Rosemary - 6 small sprigs

  • "Suited garlic”cloves - 4

  • Cherry tomatoes - 6 to 8

  • Celery - 2 sticks

  • Potatoes - 700gr

  • Extra virgin olive oil

  • Salt - 3 to 4gr

  • Extra Virgin Olive Oil - 40gr [part 1 of 2]

  • Extra Virgin Olive Oil - 20gr [part 2 of 2]

Instructions

  • 1.
    Cleaning the fish

    • Trout - 2 (medium)
    • Polenta flour - as needed (optional for scaling the fish)

      First, turn on the oven and set the temperature to 160ºC.
      If the trout are already been gutted, you just need to take care of the the skins. First, use a pair of scissors to cut of the fins and part of the tail (step 1 - pic. A).
      Wash the inside under running water to remove any remnants of blood and guts, try to doit gently, so to keep the meat intact. Then, dry the fish mopping it with some kitchen paper (step 1 - pic. B).
      Dust the trout with some polenta flour and rub it all over the fish - from the tail towards the head - so to scratch out the scales without tearing the skins. If needed, you can do the same job with a paring knife (step 1 - pic. C).
      Wash the fish again under running water and set aside (step 1 - pic. D).

  • 2.
    Crushing the black pepper and preparing the vegetables

    • Black pepper corn - 3gr
    • Parsley sprigs - 25gr
    • Rosemary - 6 small sprigs
    • Suited Garlic - 4 cloves
    • Cherry tomatoes - 6 to 8
    • Celery - 2 sticks
    • Potatoes - 700gr

      Finely crush the black pepper with pestle and mortar and set aside (step 2 - pic. A).
      Wash the celery and the cherry tomatoes under running water and set aside. Wash the rosemary stalks and the parsley and dry them gently using a kitchen towel. Separate the parsley leaves form the stalks. Peel the potato and rinse them under running water (step 2 - pic. B).
      With a sharp chef knife, cut the potatoes in thin slices. Set aside (step 2 - pic. C).

  • 3.
    Stuffing the trout and making the parcels

    • The cleaned and scaled trout
    • The crushed black pepper
    • Salt - 3 to 4gr
    • The halved cherry tomatoes - 6 to 8
    • The cleaned celery - 2 sticks
    • Suited Garlic - 4 cloves
    • The wached rosemary - 6 small sprigs
    • The parley stalks and some leaves
    • The sliced potatoes
    • Extra Virgin Olive Oil - 40gr [part 1of 2]

      Season the inside of the trout with salt and black pepper (step 3 - pic. A).
      Stuff each trout with the celery, some parley stalks and leaves, one halved cherry tomato, one halved garlic clove and one rosemary sprig (step 3 - pic. B).
      Prepare each single parcel with one greaseproof paper sheet on with you will arrange a base of sliced potatoes, some parsley stalks, a rosemary sprig, one halved cherry tomato, one halved garlic clove. Sprinkle with extra virgin olive oil and season with salt and black pepper (step 3 - pic. C).
      On top of this, arrange one stuffed trout, sprinkle it with extra virgin olive oil and season with salt and pepper. Then put more potatoes, tomatoes and parsley on top. Sprinkle with oil again and season if needed (step 3 - pic. D). Repeat all this with for the other parcel.
      Close the parcels and put them on a baking tray, on which you put another large greaseproof paper sheet which will prevent and leaking juice to get burnt and ruin the dish with a bitter taste (step 3 - pic. E).

  • 4.
    Cleaning the fish

    • The parley leaves
    • The parcels
    • Extra Virgin Olive Oil - 20gr [part 2 of 2]

      Cook the fish in the hot oven at 170ºC for 30 to 35 minutes. Do not open the parcels so the steam will keep the meat moist and tender.
      Meanwhile, mince finely the parsley leaves (step 4 - pic. A).
      When ready, sprinkle the the fish with the minced parsley and some fresh extra virgin olive. Serve immediately (step 4 - pic. B).

"Trouts and Potatoes Parcel" - "Trote al Cartoccio con Patate""Trouts and Potatoes Parcel" - "Trote al Cartoccio con Patate"-AL-CARTOCCIO_ingreds"Trouts and Potatoes Parcel" - "Trote al Cartoccio con Patate"-AL-CARTOCCIO_ingreds"Trouts and Potatoes Parcel" - "Trote al Cartoccio con Patate"-AL-CARTOCCIO_ingreds"Trouts and Potatoes Parcel" - "Trote al Cartoccio con Patate"-AL-CARTOCCIO_ingreds"Trouts and Potatoes Parcel" - "Trote al Cartoccio con Patate"-AL-CARTOCCIO_ingreds"Trouts and Potatoes Parcel" - "Trote al Cartoccio con Patate"-AL-CARTOCCIO_ingreds"Trouts and Potatoes Parcel" - "Trote al Cartoccio con Patate"-AL-CARTOCCIO_ingreds"Trouts and Potatoes Parcel" - "Trote al Cartoccio con Patate"-AL-CARTOCCIO_ingreds"Trouts and Potatoes Parcel" - "Trote al Cartoccio con Patate"-AL-CARTOCCIO_ingreds"Trouts and Potatoes Parcel" - "Trote al Cartoccio con Patate"-AL-CARTOCCIO_ingreds"Trouts and Potatoes Parcel" - "Trote al Cartoccio con Patate"-AL-CARTOCCIO_ingreds"Trouts and Potatoes Parcel" - "Trote al Cartoccio con Patate"-AL-CARTOCCIO_ingreds"Trouts and Potatoes Parcel" - "Trote al Cartoccio con Patate"-AL-CARTOCCIO_ingreds

Instructions

  • 1.
    Cleaning the fish

    • Trout - 2 (medium)
    • Polenta flour - as needed (optional for scaling the fish)

      First, turn on the oven and set the temperature to 160ºC.
      If the trout are already been gutted, you just need to take care of the the skins. First, use a pair of scissors to cut of the fins and part of the tail (step 1 - pic. A).
      Wash the inside under running water to remove any remnants of blood and guts, try to doit gently, so to keep the meat intact. Then, dry the fish mopping it with some kitchen paper (step 1 - pic. B).
      Dust the trout with some polenta flour and rub it all over the fish - from the tail towards the head - so to scratch out the scales without tearing the skins. If needed, you can do the same job with a paring knife (step 1 - pic. C).
      Wash the fish again under running water and set aside (step 1 - pic. D).

  • 2.
    Crushing the black pepper and preparing the vegetables

    • Black pepper corn - 3gr
    • Parsley sprigs - 25gr
    • Rosemary - 6 small sprigs
    • Suited Garlic - 4 cloves
    • Cherry tomatoes - 6 to 8
    • Celery - 2 sticks
    • Potatoes - 700gr

      Finely crush the black pepper with pestle and mortar and set aside (step 2 - pic. A).
      Wash the celery and the cherry tomatoes under running water and set aside. Wash the rosemary stalks and the parsley and dry them gently using a kitchen towel. Separate the parsley leaves form the stalks. Peel the potato and rinse them under running water (step 2 - pic. B).
      With a sharp chef knife, cut the potatoes in thin slices. Set aside (step 2 - pic. C).

  • 3.
    Stuffing the trout and making the parcels

    • The cleaned and scaled trout
    • The crushed black pepper
    • Salt - 3 to 4gr
    • The halved cherry tomatoes - 6 to 8
    • The cleaned celery - 2 sticks
    • Suited Garlic - 4 cloves
    • The wached rosemary - 6 small sprigs
    • The parley stalks and some leaves
    • The sliced potatoes
    • Extra Virgin Olive Oil - 40gr [part 1of 2]

      Season the inside of the trout with salt and black pepper (step 3 - pic. A).
      Stuff each trout with the celery, some parley stalks and leaves, one halved cherry tomato, one halved garlic clove and one rosemary sprig (step 3 - pic. B).
      Prepare each single parcel with one greaseproof paper sheet on with you will arrange a base of sliced potatoes, some parsley stalks, a rosemary sprig, one halved cherry tomato, one halved garlic clove. Sprinkle with extra virgin olive oil and season with salt and black pepper (step 3 - pic. C).
      On top of this, arrange one stuffed trout, sprinkle it with extra virgin olive oil and season with salt and pepper. Then put more potatoes, tomatoes and parsley on top. Sprinkle with oil again and season if needed (step 3 - pic. D). Repeat all this with for the other parcel.
      Close the parcels and put them on a baking tray, on which you put another large greaseproof paper sheet which will prevent and leaking juice to get burnt and ruin the dish with a bitter taste (step 3 - pic. E).

  • 4.
    Cleaning the fish

    • The parley leaves
    • The parcels
    • Extra Virgin Olive Oil - 20gr [part 2 of 2]

      Cook the fish in the hot oven at 170ºC for 30 to 35 minutes. Do not open the parcels so the steam will keep the meat moist and tender.
      Meanwhile, mince finely the parsley leaves (step 4 - pic. A).
      When ready, sprinkle the the fish with the minced parsley and some fresh extra virgin olive. Serve immediately (step 4 - pic. B).

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"Trouts and Potatoes Parcel" - "Trote al Cartoccio con Patate"-AL-CARTOCCIO_ingreds
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