Snapper Gratin Supreme

Ingredients

• 0.5 cup breadcrumbs soft
• 0.5 cup celery minced
• 0.5 cup chablis wine dry white
• 0.3 teaspoon pepper red crushed
• 0.3 cup flour all-purpose
• 6 cups mushrooms fresh sliced
• 0.5 cup parsley fresh minced
• 2 tablespoons green onions minced
• 0.1 teaspoon ground pepper white
• 1.5 tablespoons juice of lemon fresh divided
• 0.5 cup butter divided melted
• 0.3 cup parmesan cheese freshly grated
• 0.1 teaspoon pepper freshly ground
• 0.3 teaspoon pepper freshly ground
• 1 pound snapper fillets red
• 1 teaspoon salt divided
• 2 ounces cheddar cheese shredded
• 0.5 cup water 
• 0.8 cup whipping cream 

Equipment

• sauce pan
• oven
• baking pan

Directions

1. Rinse fillets, and pat dry; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Place in a greased 13- x 9- x 2-inch baking dish.
3. Combine wine and water; pour over fillets.
4. Bake, uncovered, at 400 for 12 minutes.
5. Drain, pouring liquid into a glass measure; let solids settle. Reserve 1/2 cup clear liquid.
6. 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.
7. Saute celery, green onions, and crushed red pepper in 1/4 cup margarine in a saucepan over medium-high heat until tender.
8. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.
9. Add whipping cream and 1/2 cup reserved liquid; cook over medium heat, stirring constantly, 1 minute or until thickened.
10. 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.
11. Combine 2 tablespoons margarine and breadcrumbs; sprinkle over casserole.
12. Bake at 400 for 15 minutes.