Cartoccio
- Difficulty
- Total time
- 1 h 5 min
- Hands-on
- 1 h 5 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipment16-inch sheets of parchment paper, oven, steamer, plastic wrap, parchment paper
Tastetangy, herby
Ingredients
- 4 peeled shrimp
- 8 steamer clams
- 6 cherry tomatoes
- 4 mushrooms
- 40 g butter
[A]
- 1 tsp grated garlic
- ¼ tsp dried parsley
- ¼ tsp thyme
Garnish
- Lemon slices, to taste
Method
- 1
Take the butter out so they are room temperature by the time you need them. Preheat your oven to 400°F/205°C. While that’s going, start with mixing the [A] ingredients and wrap in plastic wrap and set in the freezer to chill.
- 2
Cut the cherry tomatoes in half.
- 3
Slice the mushrooms.
- 4
Make a slit along the back of the shrimp and devein them.
- 5
Sprinkle the fish fillets with salt and let them sit for 10 minutes. Then pat with a paper towel to remove any excess moisture.
- 6
In the center of a sheet of parchment paper, place half of the cherry tomatoes, mushrooms, shrimp, steamer clams, and 2 pike fillets. Sprinkle lightly with salt and pepper.Cut half of the room-temperature butter into chunks, and place on top. Make a second portion with the remaining half of the ingredients on the second sheet of parchment paper. Carefully wrap the parchment paper firmly closed, and bake in the oven for 20 minutes. Remove from the oven, open the wrap, side with lemon slices, and you’re done!
Tips
- 2 pike fillets (can be substituted with other white fish, such as sea bream, sea bass, or cod