Pompano En Papillote
|Pompano fish fillet/Other fish fillets||6|
|Water||3 Cup (48 tbs)|
|Dried thyme leaves||1⁄8 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|All purpose flour||3 Tablespoon|
|Dry white wine||2 Tablespoon|
|Canned crabmeat||7 1⁄2 Ounce|
|Shelled shrimp||4 Ounce|
|Canned sliced mushrooms||3 Ounce|
Thaw frozen fish.
Bring water, 1 teaspoon salt, lemon, bay leaf, and thyme 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 heart shapes, about 9x12 inches each.
Place one fillet on half of each parchment heart.
Strain stock, reserving 1 1/2 cups.
In saucepan cook onion and garlic in butter till tender.
Blend in flour and 1/4 teaspoon salt.
Add reserved stock.
Cook and stir till thickened and bubbly.
Gradually stir small amount of hot mixture into beaten egg yolks; return to hot mixture.
Cook and stir over low heat till mixture bubbles.
Stir in wine, if desired.
Stir in crab, chopped shrimp, and the drained, sliced mushrooms; heat the mixture thoroughly.
Spoon about 1/2 cup sauce over each fillet.
Fold other half of each paper heart over fillet to form individual cases.
Seal, starting at top of heart, by turning edges up and folding, twisting tip of heart to hold case closed.
Place cases in shallow baking pan.
Bake at 400Â° for 10 to 15 minutes.
Cut cases open with large X cut on top; fold back each segment.
Transfer paper cases to dinner plates.