Decorfood America
Recipes
Tarragon Mackerel and Scallops in Carta Fata®
Ingredients for 4 pouches:
4 mackerel filets without bones or skin approx.120 grams each, 4 large scallops, 2 tomatoes, Fresh chopped tarragon, 4 garlic cloves, Salt, pepper and extra virgin olive oil, ½ oz. White wine per pouch.
Preparation
Cut the mackerel filets in 3 pieces per pouch
Take your tomatoes and only use the flesh which will be chopped in cubes.
Chop in cubes the large scallops also.
Lie out and cut 4 sheets of Carta Fata® that you will place over soup dishes; this will help you make the pouches.
Place first the chunks of mackerel filets topped with diced scallops.
Sprinkle the cubed tomato flesh and add a clove of garlic cut in half.
Add a little salt and pepper and a tablespoon of olive oil and the white wine.
At last top with chopped tarragon.
Unite the corners of the sheet forming a pouch and close it by tying with Fata Strings® or regular cooking string.
Methods of cooking:
1. On the stove, just place pouches on a pan and set heat to medium-low, cook for 15-20 min.
2. In the oven, just place pouches on pan and put in oven at 180®Cor 350®F for 25 min.
3. In the microwave at high temp. Setting for 2 minutes