Recipe - Red Snapper Parcels With Julienne Of Vegetables And Aromati

4 Red snapper filets scaled
with skin, about 4 ounces
each
Salt and freshly ground
black pepper
1 lg Tomato, peeled, seeded and
finely minced
1 tablespoon Chopped gingerroot
1 md Onion, thinly cut or sliced up
3 Leeks, washed, soaked,
finely julienned, blanched
and drained
1 Carrot, peeled and finely
julienned, blanched and
drained
One half bn Chives, cut into 1 1/2inch
sticks
1 Lemon, zest of
4 Sprigs chervil
4 tablespoon White wine
Unsalted butter

Preheat oven to 350 degrees F. Fold four 15 by 10inch 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
heartshaped piece of parchment with butter. Place a heaping tablespoon of
the minced 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 minced tomatoes.

Immediately serve the parcels unopened. Each guest can carefully open their
parcel.

Yield: 4 servings

Recipe by: Cooking Live Show #8882 Posted to MCRecipe Digest V1 #627 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997