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Special Pompano En Papillote

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Ingredients
  Boiling salted water 3 Cup (48 tbs)
  Lemon 1 , sliced
  Bay leaf 1
  Crumbled dried thyme 1⁄4 Teaspoon
  Pompano fillets 6
  Butter 3 Tablespoon
  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
  Salt 1⁄4 Teaspoon
  Egg yolks 2
Directions

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 (400°F.) for 10 minutes.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Fish
Preparation Time: 
5 Minutes

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