*  Exported from  MasterCook  *
 
        Red Snapper Parcels With Julienne Of Vegetables And Aromati
 
 Recipe By     : Cooking Live Show #8882
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    red snapper filets scaled with skin -- about 4
    ounces each
                         salt and freshly ground black pepper
    1      large         tomato -- peeled, seeded and
                         -- finely diced
    1      tablespoon    chopped gingerroot
    1      medium        onion -- thinly sliced
    3                    leeks -- washed, soaked,
                         -- finely julienned,
                         -- blanched and
                         -- drained
    1                    carrot -- peeled and finely
                         -- julienned,
                         -- blanched and
                         -- drained
      1/2  bunch         chives -- cut into 1
                         -- 1/2-inch sticks
                         one lemon -- zest of
    4      sprigs        chervil
    4      tablespoons   white wine
                         unsalted butter
 
 Preheat oven to 350 degrees F. Fold four 15- by 10-inch pieces of
 parchment paper in half. Cut out a large half heart shape along the
 crease of each piece of parchment paper.
 
 Lightly season the snapper fillets with salt and pepper. Lightly brush
 each heart-shaped piece of parchment with butter. Place a heaping
 tablespoon of the diced tomato on the paper and top with snapper
 fillet. Place a quarter of the amount of the lemon zest, ginger,
 onion, carrot, and leeks on top of the snapper. Reserve half of the
 chives for garnish. Place a quarter of the remaining chives and 1
 sprig of chervil on top of the vegetables. Sprinkle 1 tablespoon of
 white wine over the vegetables and fish. Seal the parcel by tightly
 folding up the edges and twisting the ends. Repeat process for the
 remaining fillets.
 
 Arrange the parcels on a baking sheet. Bake for approximately 8 to 10
 minutes. Transfer the parcels to individual serving plates. Garnish
 with the remaining chives and diced tomatoes.
 
 Immediately serve the parcels unopened. Each guest can carefully open
 their parcel.
 
 Yield: 4 servings
 
 
 
 
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