Title: THE RECIPE FILE

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Pasta, Seafood and Eggs:
Stuffed Red Snapper

from River Road Recipes II...
A Second Helping


INGREDIENTS:
1 (5 to 6-pound) red snapper
1 large onion, chopped
1 cup chopped celery
Butter or chicken fat
1 cup cooked rice
2 tablespoons minced parsley
8 tablespoons butter, melted
2 tablespoons white wine
Salt and pepper to taste
4 tablespoons water
TO PREPARE:

In cleaning fish, leave head on.  Sauté onions and celery in butter or chicken fat.  Add to rice.  Add parsley, 4 tablespoons butter and wine.  Add salt and pepper to taste.  Stuff fish with rice dressing, pinning fish together with toothpicks.  Place fish in baking dish.  Pour remaining melted butter over fish.  Add 4 tablespoons water.  Bake at 350 degrees for 30 minutes.  Increase heat to 400 degrees and bake for an additional 30 minutes, basting occasionally.  When fish is done, remove from pan and garnish with lemon slices and parsley.  Reserve cooking juices.

Sauce:

Juice of 1/2 lemon
1 egg yolk
Salt and pepper to taste
1/4 cup butter, melted
1 tablespoon flour
3/4 cup water
Juices obtained from baked fish
Combine first 6 ingredients and stir until a smooth paste is obtained.  Add juices that have been drained off stuffed red snapper.  Simmer mixture for 5 minutes, stirring constantly.  Spoon over fish.

SERVES:  6



Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
 

   

 
 

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