Red Snapper Parcels With Julienne Of Vegetables And Aromati
Recipe By : Cooking Live Show #8882
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 red snapper filets scaled with skin -- about 4
ounces each
salt and freshly ground black pepper
1 large tomato -- peeled, seeded and
-- finely diced
1 tablespoon chopped gingerroot
1 medium onion -- thinly sliced
3 leeks -- washed, soaked,
-- finely julienned,
-- blanched and
-- drained
1 carrot -- peeled and finely
-- julienned,
-- blanched and
-- drained
1/2 bunch chives -- cut into 1
-- 1/2-inch sticks
one lemon -- zest of
4 sprigs chervil
4 tablespoons white wine
unsalted butter
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.
