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Snapper Gratin Supreme

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Ingredients
  Red snapper fillets 1 Pound
  Salt 1 Teaspoon, divided
  Freshly ground pepper 1⁄4 Teaspoon
  Chablis/Other dry white wine 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Sliced fresh mushrooms 6 Cup (96 tbs)
  Margarine 1⁄2 Cup (8 tbs), melted and divided
  Fresh lemon juice 1 1⁄2 Tablespoon, divided
  Freshly ground pepper 1⁄8 Teaspoon
  Minced celery 1⁄2 Cup (8 tbs)
  Minced green onions 2 Tablespoon
  Crushed red pepper 1⁄4 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Whipping cream 1⁄4 Cup (4 tbs)
  Minced fresh parsley 1⁄2 Cup (8 tbs)
  Ground white pepper 1⁄8 Teaspoon
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
  Shredded cheddar cheese 2 Ounce (1/2 Cup)
  Soft breadcrumbs 1⁄2 Cup (8 tbs)
Directions

Rinse fillets, and pat dry; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place in a greased 13- x 9- x 2-inch baking dish.
Combine wine and water; pour over fillets.
Bake, uncovered, at 400° for 12 minutes.
Drain, pouring liquid into a glass measure; let solids settle.
Reserve 1/2 cup clear liquid.
Saute mushrooms in 2 tablespoons margarine and 1 tablespoon lemon juice 3 minutes or until tender.
Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
Spoon over fillets.
Saute celery, green onions, and crushed red pepper in 1/4 cup margarine in a saucepan over medium-high heat until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Add whipping cream and 1/2 cup reserved liquid; cook over medium heat, stirring constantly, 1 minute or until thickened.
Remove from heat; stir in parsley, white pepper, 1/2 tablespoon lemon juice, and 1/4 teaspoon salt.
Spoon over vegetables and fillets; sprinkle with cheeses.
Combine 2 tablespoons margarine and breadcrumbs; sprinkle over casserole.
Bake at 400° for 15 minutes.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Baked

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