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Antoine's Pompano En Papillote

  Pompano 3 Medium
  Water 3 Cup (48 tbs)
  Shallot/2 tablespoons chopped onion 1 , chopped
  Butter 6 Tablespoon
  White wine 2 1⁄2 Cup (40 tbs)
  Crab meat 1 Cup (16 tbs)
  Diced cooked shrimp 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Garlic 1⁄2 Clove (2.5 gm), minced
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Thyme 1 Pinch
  Bay leaf 1
  Fish stock 2 Cup (32 tbs)
  Flour 2 Tablespoon
  Egg yolks 2

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.
Mix thoroughly.
Place in refrigerator to chill until firm.

Recipe Summary

Side Dish

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