All recipes
Salmon in Cartoccio
Easy
Second Course
Ingredients
makes 8 servings
- 16-ounce salmon
- salt and freshly ground black pepper
- 1 cup dry white wine
- 1 cup Monini Extra Virgin olive oil
- 4 cloves garlic, thickly sliced
- 16 small spring fresh rosemary
- 4 small spring fresh oregano
Preparation
Preheat the oven to 400° F.
Cut four 12 x 12 inch squares of aluminum foil and arrange then on baking sheet.
Divide the lemon slices in the foil squares. Lay the fillets on the lemon slices and sprinkle both sides with salt and pepper. Fold up the sides of each foil square to make boxes around the fillets. Pour two tablespoons wine and 1 tablespoon olive oil into each box. Divide the garlic and herbs among the boxes. Thightly close the boxes by folding the sides together as if you are wrapping a present.
Bake 10 to 15 minutes, until done to your liking. (Be careful of escaping steam when you open a packet to check the doneness). Bring the packet to the table on a platter. Standing back from the steam, slash open each package and quickly scoop the contents onto serving plates.
Serve immediately.
Add an extra touch
MONINI ORIGINALE
(courtesy of Chef Mark Strausman, Executive Chef at Freds at Barneys, NY)
CHEF
Mark Strausman
James Beard Award nomination in 2008, MARK STRAUSMAN is a native New Yorker. His 30+ years career started in 1988 with the opening of icon restaurants like Sapore di Mare in East Hampton, New York and Coco Pazzo on Manhattan’s Upper East Side. Freds Executive Chef Since 1994, including Barneys New York Madison Avenue flagship store, then Scottsdale, Chicago, and Dallas and lately Barneys NY Downtown. Guest appearances on Late Show with David Letterman, Late Night with Conan O’Brien, CNN, The Today Show, The CBS Early Show, regular guest on Martha Stewart Living, and numerous programs on The Food Network. Mark is the author of three cookbooks, all of which received starred reviews in Publishers Weekly. “The Campagna Table”, “ Two Meatballs in the Italian Kitchen”, co-authored with Pino Luongo, and “Freds at Barneys Cookbook”.
