Ingredients( 4 servings )
- Trout salmon fillet (boneless, skinless) 500g (approx. 30 cm wide)
- Onion: one third (approx. 100 g)
- Tomato: half (approx. 90 g)
- Longaniza (local Chilean sausage) 100 g
- Shredded mixed cheese 40 g
- Olive oil 3 tbsp & some to coat the foil
- Dried oregano 5 g
- Salt to taste
- Pepper to taste
- Garnishes: Italian parsley, lemon, rosemary, etc., according to preference
Directions
1.
Thinly slice the onion, tomato, and longaniza, and place in a bowl, adding salt, pepper, and oregano. Drizzle 2 tablespoons of the olive oil over these ingredients, and mix.
2.
Use a knife to cut “flaps” from the thickest part of the fish outwards on both sides, and sprinkle salt and pepper underneath the flaps.
3.
Lay the fish on foil coated with olive oil.
4.
Insert the onion and tomato mixture underneath the flaps, and sprinkle with 1 tablespoon of olive oil and the shredded cheese. Fold the flaps back over like a cover, and wrap the fish in foil, ensuring there are no openings.
5.
Bake in an oven pre-heated to 210ºC for 30–35 minutes.
6.
Take the fish out of the foil and transfer to a plate, adding garnishes according to preference.
Chile- In 2009, two operating bases that had been conducting business since the late 1970s as Taiyo Chile and Nichiro Chile integrated as the Chile Representative Office of Maruha Nichiro Corporation. The office has a total of nine employees, comprising five in Santiago and four in the Puerto Montt area. The office’s main tasks are purchasing and inspection of salmon and trout, sea urchin, hake, and squid in particular, as well as preparation of export documents.
