| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
French |
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
|
2-lb red snappers |
| 1 |
ts |
Chopped onions |
| 2 |
c |
Tomatoes; peeled, seeded, & chopped |
| 8 |
|
Fresh medium-sized; sliced mushrooms |
| 1 |
c |
Dry white wine |
|
|
Salt and pepper |
| 2 |
c |
Heavy cream |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
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 pre-heated 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: PULIGNY-MONTRACHET, 1979.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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