cookbook

RECIPES • SEAFOOD 12
RECIPES
Snapper en Papillote
PREP TIME: Approximately 30 minutes
COOK TIME: TurboChef : 7 minutes
Conventional : 35 minutes
Like the pu pastry in Salmon en Croute (page 8), the paper
wrapping (papillote) for the  sh ensures its moist texture after it’s
cooked. The crab and shrimp in combination with the snapper
create a luxurious main course. This recipe also works well with
grouper, halibut, and sea bass in place of the snapper.
1. Select “Cookbooks” on the touchscreen. Select “Seafood”
followed by “Snapper en Papillote.” Press “Preheat” to begin the
preheat cycle.
2. Melt 4 tablespoons butter in a sauté pan. Add the minced
garlic, parsley, green onions, shallots, and spices. Sauté about 1
minute. Add  our and continue to cook for an additional 2
minutes to make a roux.
3. Slowly add 1-1/2 cups water, stirring constantly with a whisk,
until the sauce is thick. Add wine and turn the heat up to bring
the sauce to a boil and reduce the volume by half.
4. Lower the heat slightly, add cream, and continue to reduce until
the sauce coats the back of a spoon, thickly like custard.
5. While the sauce is cooking, melt 4 tablespoons butter in a
sauté pan. Add mushrooms and onions and sauté for 5 to 7
minutes—until onions are transparent and mushrooms are
somewhat soft.
6. Sprinkle salt and pepper onto snapper and set aside. Slice
cooked shrimp in half lengthwise and set aside.
7. Cut a large heart shape—about 12 inches at the widest part
across the top—out of a each piece of parchment paper.
8. Assemble the Snapper en Papillote by placing 1 piece of
snapper on one side of the parchment paper. Place 1/4 cup of
mushroom and onions on top of each snapper. Evenly
distribute 1/2 cup of shrimp and crab on top of mushrooms.
Place 1/2 cup of the Cajun Cream Sauce on top of the shrimp
and crab. Sprinkle with parsley and fold parchment paper in
half to cover the  sh. Roll up the sides of the parchment to seal.
9. With a large spatula slide snapper onto a baking sheet and
place in the oven. Press “Start” and bake for 7 minutes.
Yield: 6 servings
Time Saver Tip : If you’re in a hurry, substitute 3 cups prepared
alfredo sauce with 3 tablespoons prepared blackened seasoning
for the Cajun Cream Sauce.
4 tablespoons butter
1 clove garlic, minced
1 tablespoon minced
parsley
2 tablespoons thinly sliced
green onions
1/4 cup minced shallots
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon freshly ground
black pepper
1/4 teaspoon freshly ground
white pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
6 tablespoons  our
1 cup white wine
1-1/2 cups heavy cream
4 tablespoons butter
6 ounces fresh mushrooms,
sliced (about 2 cups)
6 ounces fresh chanterelle
or shiitake mushrooms,
sliced (about 2 cups)
1/2 cup diced onion
3 cups Cajun Cream Sauce
1 teaspoon salt
1 teaspoon freshly ground
black pepper
6 5-ounce fresh snapper
 lets
6 ounces medium sized
shrimp, cooked
6 ounces crab meat, cooked
2 tablespoons chopped
parsley
6 pieces parchment paper
SNAPPER EN PAPILLOTE
CAJUN CREAM SAUCE
SNAPPER EN PAPILLOTE