Special Pompano En Papillote
|Boiling salted water||3 Cup (48 tbs)|
|Lemon||1 , sliced|
|Crumbled dried thyme||1⁄4 Teaspoon|
|All purpose flour||3 Tablespoon|
|Minced onion||2 Tablespoon|
|Fish stock||1 1⁄2 Cup (24 tbs)|
|Cooked chopped shrimps||1 Cup (16 tbs)|
|Flaked crabmeat||1⁄2 Cup (8 tbs)|
|Mushrooms||6 , sliced|
To boiling water add lemon, bay leaf, thyme, and fish fillets.
Use a shallow pan so fillets can be cooked flat.
Simmer until fish flakes.
Carefully remove fillets with a wide spatula and reserve 1 1/2 cups of the strained stock.
Place pompano fillets on sheets of parchment paper large enough to enclose fillets completely.
Melt butter and stir in flour.
Add onion and slowly stir in fish stock.
Cook over low heat, stirring constantly, until smooth and thickened.
Add shrimps, crabmeat, mushrooms, and salt.
Stir sauce slowly into beaten egg yolks.
Spoon sauce over fillets.
Fold parchment paper over fish to enclose completely.
Place bags on a cookie sheet and bake in preheated hot oven (400Â°F.) for 10 minutes.