Recipe - Le Filet De Red Snapper

2 2lb red snappers
1 teaspoon Chopped onions
2 cup Tomatoes; peeled, seeded, &
chopped
8 Fresh mediumsized; cut or sliced up
mushrooms
1 cup Dry white wine
Salt and pepper
2 cup Heavy cream
1 tablespoon Chopped parsley

Clean and trim the fish. Place the fish in a baking dish with onions,
tomatoes, mushrooms, wine, salt, and pepper. Cover the pan with parchment
paper and place in a preheated 350 F. oven. Cook the fish for 20 minutes
or until the fish flakes easily when pressed with a fork. Transfer the fish
carefully to a serving platter. Over high heat, boil the sauce until
reduced by half. Add the cream and boil until reduced by half again. Pour
the sauce over the fish and garnish with chopped parsley.

LE FESTIVAL

2120 SALZEDO ST., MIAMI.

WINE: PULIGNYMONTRACHET, 1979.

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.