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Red Snapper Parcels With Julienne Of Vegetables And Aroma

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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" <jfreeman@netusa1.net> 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


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