Yield: 4 Servings
|2 \N||2-lb red snappers|
|1 teaspoon||Chopped onions|
|2 cups||Tomatoes; peeled, seeded, & chopped|
|8 \N||Fresh medium-sized; sliced mushrooms|
|1 cup||Dry white wine|
|\N \N||Salt and pepper|
|2 cups||Heavy cream|
|1 tablespoon||Chopped parsley|
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.
2120 SALZEDO ST., MIAMI.
WINE: PULIGNY-MONTRACHET, 1979. From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .