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.
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
I like to measure out the width of my pressure cooker with parchment paper before starting. You don't want to finish your lovely packet and then discover that it doesn't fit in your pressure cooker! To do this, cut a long piece of parchment paper, lay your parchment paper over your pressure cooker, and fold it to fit about 3cm from each side. Now, you have your parchment creases are your packet "guidelines"!
Use a mandolin on the thinnest setting to get the potatoes and onions really thin. Lay out your parchment paper, and layer the ingredients in the following order:
Swirl of olive oil, Single layer of thin potato slices, Salt and Pepper and swirl of olive oil, Fish Fillet, Salt & Pepper and swirl of olive oil, Herbs, A couple of onion rings ,Lemon Slices, Pinch of Salt, Swirl of olive oil.
Fold your paper packet.
Next, cut a long piece of tin-foil and wrap the paper packet snugly inside the tin foil.
Now, prepare your pressure cooker by pouring in two cups of water, and the steamer basket. You can cook about two fillets at a time or, if you have a tall pressure cooker, like me, you can make a second layer using another steamer basket or trivet - just make sure that the packets have space all around for the steam to come in contact with and heat them.
Close and lock the pressure cooker top, turn the heat to high and when it reaches pressure, turn the flame down to minimum. Count 12-15 minutes cooking time. When time is up, release all of the vapor but do not open the top.
Let the packets sit in the locked pan with no heat for another 5 minutes.
When time is up, open the top and take out the packets. Slide the parchment paper packet out of the tin foil onto individual plates.
Serve with a pair of scissors or tear the paper opening right before eating.
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