Pompano In Papillote
|Pompano||3 Medium, cut in halves and boned|
|Water||3 Cup (48 tbs)|
|Shallots||1 Tablespoon, chopped|
|White wine||2 1⁄4 Cup (36 tbs)|
|Crab||1 Cup (16 tbs)|
|Diced shrimp||1 Cup (16 tbs), cooked|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Onion||1 1⁄2 Cup (24 tbs), chopped|
Simmer heads, bones and water 45 minutes or until reduced to 2 cups.
Saute shallots and filets in 2 tablespoons butter.
Add 2 cups wine.
Cover, simmer 5 minutes.
Saute crab, shrimp and 1/2 the garlic in 1 tablespoon butter.
Add onions, salt, pepper and rest of garlic.
Cook 10 minutes.
Add thyme, bay leaf and 1% cups fish stock.
Simmer another 10 minutes.
Blend flour and butter.
Add other 1/4 cup fish stock.
Add to crab and shrimp mixture along with wine stock drained from the filets.
Cook, stirring until thick.
Beat yolks, add hot sauce to them slowly, and add 1/4 cup wine.
Place in refrigerator until firm.
Oil 6 parchment hearts 8x12 inches.
Place a spoonful of sauce on 1 side and filet on other.
Fold and seal.
Lay on an oiled baking sheet.
Place in 450° oven for 15 minutes.