Bertie’s Salmon and Chilli Jam al Cartoccio
2 salmon fillets
Splash of white wine
Place the salmon fillets on a large sheet of foil, season and generously smother Bertie’s Orange, ginger & cinnamon jam on the top of the fillets then add a splash of white wine - I used a Pinot Grigio Chardonnay with hints of pear & citrus.
Cartoccio the fish - this is an Italian word meaning “in a bag”, you basically fold and scrunch the foil to seal the fish in it.
Put it on a baking tray in the oven at 150c for about 20 mins
Boil your spuds and smother with butter and salt
Steam your veg for 5 mins then transfer to a hot buttery skillet pan with a smashed clove of garlic and let them cook for a few minutes
When everything is cooked place your salmon, spuds & veg on a plate then drizzle the wine/jam juice all over!