Monday, October 24, 2011

Char cartouche

I must say that the Google translation of the name of this dish sounds incredibly fancy. I had no idea how to say this before today! Anyway, the dish consists simply of cooking a fish from the trout family, in the oven, sealed in aluminum foil. The specific fish here is what I would have called simply salmerino, in italian, and röding, in swedish.

The dish in itself doesn't require too much preparation, but is quite tasty and has a "built-int" nice presentation.
The trick consists in buying the right fish, that is, it has to be fresh enough or the result will be miserable.


  • a fish of the desired size, headless and cleaned
  • a bunch of rosemary
  • a bunch of fennel seeds
  • half a lemon
  • a spoon of olive oil
  • black pepper & salt

After cleaning and drying very well the fish, I put it on the aluminum foil. I cover it with the spoon of olive oil and I start to season it with fennel, rosemary, pepper and salt, putting them both in the inside of the fish as well as the outside.
I squeeze the lemon juice on the fish and I slice a couple of slices from the half-lemon. The slices can be put both on the fish and inside the fish, I think inside the fish gives more taste.

After the fish is properly seasoned, I close carefully the aluminum foil and I put it  in an oven pan, in the warm oven, previously heated to 180 degrees. I let it cook for 20 minutes, then I switch the oven settings to grill and let the fish grill for 10 more minutes.

Once the fish is ready I take it out of the oven and open the foil.
It is now time to clean the fish. Since it is cooked, it is quite easy to remove both the bones and the skin, although with this type of fish it is almost impossible to have it bone-free.
Once that is done, the fish is ready to serve!

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