Shiitake al Cartoccio
Cook an authentic Italian dish using Shiitake! Most of the fishy smell in fish is concentrated on the flesh near the skin, so grilling the skin to cook it before baking will reduce the fishy smell. If there is a gap left when wrapping the fish up, the steam may leak, causing it not to inflate when baking. In that case, bake for around 10–15 minutes before serving. Recipe provided by: Hattori Nutrition College
Ingredients
(2 servings)
-
2 fillets
Codfish (or red snapper, sea bass, etc.)
-
A pinch of
salt & pepper
-
4 pieces
Dried Shiitake
-
4
Cherry tomatoes
-
2–3 sprigs
Asparagus
-
2 sprigs
Thyme
-
2 cloves
Garlic
-
15ml
Shiitake soaking water
-
as necessary
Olive oil
-
as necessary
Rock salt
-
as necessary
Coarsely ground black pepper
-
to taste
Lemon
-
Steps
1
Wipe off any excess water on the white-flesh fish, sprinkle with salt, and set aside for some time. After some time, wipe off any moisture that came out and sprinkle with pepper.
2
Rehydrate the dried Shiitake and cut them in half. Remove the stems of the cherry tomatoes and halve them horizontally.
3
Trim off the hard part at the bottom of the asparagus, then peel off the skins with a peeler, and cut diagonally into 3–4 equal parts.
4
Cut the garlic in half, remove the sprout, and crush them with a kitchen knife or similar.
5
Stir fry the olive oil and garlic in a frying pan until the olive oil takes on the aroma of the garlic, then set the garlic aside.
6
Grill the fish fillets skin-down over high heat for a short time and remove them from the pan. Grill the Shiitake and asparagus in the same frying pan for a short time.
7
Cut some baking paper and fold it in half.
8
Put the fish on one side, and arrange the cherry tomatoes, asparagus, and Shiitake around it in a balanced way.
9
Pour olive oil and the Shiitake rehydrating liquid over the fish, sprinkle rock salt and black pepper on it, and put thyme and garlic on top of it.
10
Cover the fish with the other side of the baking paper that is still clean, and twist the sides to seal.
11
Pre-heat the oven to 220 degrees Celsius and bake until the baking paper expands.
12
Once the baking paper expands, put it on a plate and cut off the twisted sides to open, and squeeze some lemon juice on top, to taste.
