| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dujour09 |
2 |
servings |
INGREDIENTS
| 2 |
sm |
Red snapper; abt 1 lb |
| 1 |
|
Fennel bulb |
| 2 |
lg |
Tomatoes |
| 2 |
|
Lemons |
| 1 |
|
Sprig basil |
| 1 |
c |
Chicken broth |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
oz |
Olive oil |
INSTRUCTIONS
Clean the fish by removing the gills and the small belly flap, slice all
the vegetables thin. On the bottom of a long gratin dish place the sliced
fennel, cover with the fish. Cover the fish with the slices of tomatoes,
lemon slices, leaves of basil, add the broth and season to taste. Cook the
fish in a 450 degree oven for about 20 minutes. Drain off some of the
natural juices, add to a blender and drizzle with olive oil to emulsify.
Drizzle back over fish and serve as is. This recipe yields 2 servings.
Source: "CHEF DU JOUR - (Show # DJ-9377) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-31-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Remi Lauvand
Converted by MM_Buster v2.0l.
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