Antoine's Pompano En Papillote
|Water||3 Cup (48 tbs)|
|Shallot/2 tablespoons chopped onion||1 , chopped|
|White wine||2 1⁄2 Cup (40 tbs)|
|Crab meat||1 Cup (16 tbs)|
|Diced cooked shrimp||1 Cup (16 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Fish stock||2 Cup (32 tbs)|
Clean pompano; cut into 6 fillets, removing head and backbone.
Simmer head, bones, and water (to cover) until there are 2 cups stock.
Saute shallots and fillets in 2 tablespoons butter; add 2 cups.
Wine and simmer gently 5 to 8 minutes until fillets are tender.
Saute crab meat, shrimp, and % garlic clove in 1 tablespoon butter.
Add onion, remaining 1/4 garlic clove; cook 10 minutes.
Add thyme, bay leaf, and add 1 3/4 cups fish stock; simmer 10 minutes.
Blend the flour and butter, gradually add remaining 1/4 cup fish stock.
Add to crab meat mixture with wine stock drained from fillets.
Cook, stirring constantly, until thickened.
Beat egg yolks; add hot sauce and 1/4 cup wine.
Place in refrigerator to chill until firm.