Pressure Cooker Fish in Packet
Al cartoccio in Italian, also known as packet cooking or by the French term en pallion is a way to steam fish in it's own juices with aromatics and vegetables. Fish is delicate and needs protection from the turbulent workings inside the pressure cooker. I actually wrap the fish in a double layer of oven paper and tinfoil. Some pressure cooker manufacturers do not recommend putting oven paper in the pressure cooker because it may obstruct the safety valves; and, you shouldn't really put acidic foods directly in contact with tin foil. But the double wrapping means that you get a wonderful parchment packet for presentation, with the safety and security of tin-foil that makes the paper stay put and out of harm's way. From the Hip Pressure Cooking website, with permission.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Grouper | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 fillets of Grouper Fresh or Frozen (thawed and drained) or any white fish
- 1 Lemon, sliced
- 1 White Onion, shaved into into rings
- 3 small potatoes, thinly sliced
- 4 sprigs of Thyme
- 4 sprigs of Parsley
- salt and pepper
- olive oil