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Antoine's Pompano En Papillote Recipe
|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)|
Serving size: Complete recipe
Calories 9096 Calories from Fat 4603
% Daily Value*
Total Fat 512 g788%
Saturated Fat 208.3 g1041.4%
Trans Fat 0 g
Cholesterol 2818.3 mg
Sodium 4117.7 mg171.6%
Total Carbohydrates 69 g23.1%
Dietary Fiber 5.3 g21.3%
Sugars 16.3 g
Protein 892 g1784.5%
Vitamin A 161.1% Vitamin C 37.5%
Calcium 120.3% Iron 179.4%
*Based on a 2000 Calorie diet
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.