Red Snapper Parcels with Julienne of Vegetables and Aromati
| Yield: | 1 Servings |
| Categories: |
| 4 | Red snapper filets scaled with skin, about 4 ounces each | |
| Salt and freshly ground black pepper | ||
| 1 | lg | Tomato, peeled, seeded and finely diced |
| 1 | tb | Chopped gingerroot |
| 1 | md | Onion, thinly sliced |
| 3 | Leeks, washed, soaked, finely julienned, blanched and drained | |
| 1 | Carrot, peeled and finely julienned, blanched and drained | |
| 1/2 | bn | Chives, cut into 1 1/2-inch sticks |
| 1 | Lemon, zest of | |
| 4 | Sprigs chervil | |
| 4 | tb | White wine |
| Unsalted butter |
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