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.
Serving size: Complete recipe
Calories 9124 Calories from Fat 4613
% Daily Value*
Total Fat 513 g789.6%
Saturated Fat 208.6 g1042.9%
Trans Fat 0 g
Cholesterol 3013.4 mg1004.5%
Sodium 4341.7 mg180.9%
Total Carbohydrates 69 g23.1%
Dietary Fiber 5.3 g21.3%
Sugars 16.3 g
Protein 898 g1795.8%
Vitamin A 165.6% Vitamin C 41.2%
Calcium 124.2% Iron 196.6%
*Based on a 2000 Calorie diet