Whole red snapper en papillote with pattypan squash, cream sauce with matsutake mushrooms and fleurs des courgettes
1 serving
serve with Bandol rosé
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Red snapper - 425°F [small sheet pan, parchment folio]
1 whole red snapper ~800g, scaled and butterflied
3/4 pattypan squash sliced into thin batons (or yellow summer squash)
  add sliced baby zucchinis from female fleurs also
1/2 head broccoli tiny florets only
~10 snow peas, sliced in half
2tbsp celeriac thin batons
1/4 fennel bulb very thin julienne
1/2 bunch chives chopped
2-3 leaves endive
Dry rub:
1tsp salt
lemon zest
black pepper
sage
parsley
thyme
tarragon
ground fennel seed

fold over parchment and place half on small sheet pan; place cut vegetables on parchment,
coat snapper with salt and herbs and place on top; fold envelope closed,
tuck edges under; bake 425°F 21min; remove and cool covered ~5min, meanwhile warm plate in oven
put snapper on plate; put vegetables beside; add sauce
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Cream sauce [10-inch stainless skillet]
3/4tbsp butter
50g matsutake mushrooms sliced, or horn of plenty or morel
1 shallot minced
3-4 male fleurs des courgettes sliced
1tbsp cognac
1/2tsp lemon juice
3tbsp cream 35%
1/2tsp salt
lemon zest
black pepper
parsley
sage
thyme

Sautée mushrooms in butter [med-low]; add shallot; add fleurs; add cognac, vinegar and reduce
add seasonings; add cream and reduce