Red Snapper Parcels w Julienne Of Vegetables And Aromatics

Recipe Ingredients

4		Red snapper filets scaled with skin - - (abt 4 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Tomato - peeled, seeded, (large)
		And finely diced
1 tablespoon	15ml	Chopped ginger root
1 tablespoon	15ml	Onion - thinly sliced (medium)
3		Leeks - washed, soaked,
		Finely julienned, blanched, drained
1		Carrot - peeled, finely
		Julienned, blanched, drained
1/2		Chives - cut 1 1/2" sticks
		Zest of one lemon
4		Chervil sprigs
4 tablespoons	60ml	White wine
		Unsalted butter

Recipe Instructions

Preheat oven to 350 degrees. 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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8882 broadcast 05-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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