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Pompano En Papillote

  Pompano fillets/Other fish fillets 6 (fresh or frozen)
  Lemon slices 2
  Bay leaf 1
  Dried thyme 1⁄8 Teaspoon, crushed
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Butter 2 Tablespoon
  All purpose flour 3 Tablespoon
  Beaten egg yolks 2
  Dry white wine 2 Tablespoon (optional)
  Canned crab meat 7 1⁄2 Ounce, drained, flaked, and cartilage removed (1 can)
  Shelled shrimp 4 Ounce, cooked and chopped
  Canned sliced mushrooms 3 Ounce, drained (1 can)

Thaw frozen fish.
In saucepan combine lemon, bay leaf, thyme, 3 cups water, and 1 teaspoon salt; bring to boiling.
Add fish and poach till fish flakes easily when tested with a fork, about 15 minutes.
Remove fish, reserving stock.
Cut 6 pieces parchment or brown paper into 12x9-inch heart shapes.
Place one fillet on half of each heart.
Strain stock, reserving 1 1/2 cups.
Cook onion and garlic in butter till onion is tender.
Blend in flour and 1/4 teaspoon salt.
Add reserved stock.
Cook and stir till thickened and bubbly.
Gradually stir moderate amount of hot mixture into egg yolks; return to hot mixture.
Cook and stir over low heat till bubbly.
Stir in wine, if desired.
Stir in crab, shrimp, and mushrooms; heat through.
Spoon about 1/2 cup sauce over each fillet.
Fold other half of each heart over fillet to form an individual case.
Seal, starting at top of heart, by turning edges up and folding; twist tip of heart to hold closed.
Place cases in shallow baking pans.
Bake at 400° for 10 to 15 minutes.
Cut open with large X on top; fold back each segment.
Transfer paper cases to dinner plates.

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Pompano En Papillote Recipe