Red Snapper Parcels With Julienne Of Vegetables And Aroma

I find afflictions to be good for me. I have always found them so. Afflictions are happy means in the hands of the Holy Spirit to subdue my corruptions, my pride, my evil passions, my inordinate love to the creature. Afflictions soften my hard heart, bring me to my knees, increase faith, increase love, increase humility, increase self-denial. Afflictions make me poor in spirit, and nothing in my own eyes.

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Grains		Cooking liv, Import	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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  Recipe by: Cooking Live Show #8882 Posted to MC-Recipe Digest
V1 #627  by "Angele and Jon Freeman" <[email protected]> on May 31,
1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2114 Calories From Fat: 840 Total Fat: 95.7g Cholesterol: 244mg Sodium: 608.4mg Potassium: 1176.4mg Carbohydrates: 267.2g Fiber: 15.2g Sugar: 14.2g Protein: 36.8g