Cura Del Gusto - Cartoccio di pesce mediterraneo alle erbe del giardino botanico gavinell

Baked Mediterranean fish in foil with herbs from Botanical Garden Gavinell Ingredients for 4 people Clams 100 grams Angler 200 grams Zucchini 100 grams Extra *** olive oil 50 ml 5 basil leaves 5 sprigs of tarragon Tomatoes 50 grams Potatoes 100 grams Mussels 100 grams 4 prawns 2 fillets of sea bass (100 grams each) Capers 20 grams 1 tablespoon of olives salt and pepper to less than 2 grams Welcome back, today I will introduce a second course, a bag with Mediterranean fish and herbs of the Botanical Garden Gavinell the ingredients that we need for our preparation are prawns mussels monkfish fillet of sea bass clams tomatoes potatoes zucchini basil tarragon capers olives extra *** olive oil salt and pepper we clean our fish starting from prawns, cutting the carapace and letting head and tail attached for a better look, it is nice to see the whole prawn once you open the bag This process should be done very gently to avoid dislodging the head and the tail once clean, we deprive the prawn of its intestine with the help of a knife or a toothpick and then we pass them under a jet of cold water to remove the impurities then we deprive of the beard the mussels, we clean well the outer shell and we rinse it under cold water zucchini, which we have previously cut into thin slices, will be grilled on a cast iron plate, being careful not to burn them but only getting them brown put them in a small container and keep aside for now now we take care of the bass: after having it gutted, desquamated, filleted and deprived of bones, we cut it in half put the bass in a container too add a small amount of salt and pepper, be careful, they have their own flavor being saltwater fish so do not overdo it cherry tomatoes, cut in half, will be mixed with olives, capers, and tarragon then we add fresh chopped basil at the last moment to avoid color changes salt and pepper and a drizzle of extra *** olive oil mix it and put it aside potatoes, cut into thin slices previously, have been preserved in cold water to preserve the color then we dry them on paper towels, then we pass to zucchini, seasoned with olive oil, salt and pepper we now have all the ingredients ready for the bag "Carta Fata" is a special paper, similar to the film for food, which can be put in the oven at temperatures of over 200 degrees assemble our foil acting on layers with zucchini, potatoes, first then fillet of sea bass monkfish mussels, which will still be closed, they will naturally open later in the oven clams, which must always stay one night in cold water and salt to remove any impurities and sand the prawns and finally tomatoes with olives, capers, basil and tarragon close our bag as a bundle and bind with kitchen string this process will preserve cooking smells and tastes into the foil then, opening the bag in front of the customer, it will unleash all the flavor here are our bags ready to be put in the oven at a temperature of about 180 degrees for twenty minutes then put the bag in a bowl in front of the customer, in order to preserve a strong scent of sea it's a shame you can not smell the dish right now !! our course, hot and steaming, is now ready to be served, enjoy your meal and thank you, see you next recipe Estimated Nutritional values per 100 g of product Salt 0.53 grams Fat 6,9 grams Sugars 0,7 grams Saturated fat 1.2 grams Calories 125.2 kcal