Yield > 4
Servings
Ingredients :
2 x 2-lb red snappers
1 tsp Chopped onions
2 cup Tomatoes, peeled, seeded, &
chopped
8 x Fresh medium-sized, sliced
mushrooms
1 cup Dry white wine
Salt and pepper
2 cup Heavy cream
1 tbl Chopped parsley
Method :
• Clean and trim the fish. Place the fish in a baking dish
with onions, tomatoes, mushrooms, wine, salt, and pepper.
Cover the pan with parchment paper and place in a pre-heated
350 F. oven. Cook the fish for 20 minutes or until the fish
flakes easily when pressed with a fork. Transfer the fish
carefully to a serving platter. Over high heat, boil the sauce
until reduced by half. Add the cream and boil until reduced by
half again. Pour the sauce over the fish and garnish with
chopped parsley.
• LE FESTIVAL
• WINE: PULIGNY-MONTRACHET, 1979.
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