Snapper Gratin Supreme
|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)|
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.