Fish And Shellfish Recipe
Ingredients
| Pompano | 3 Medium | |
| Truffles | 1 Can (10oz) | |
| Flour | 1 Tablespoon | |
| White wine | 3 Ounce | |
| Bacon Slices | 3 | |
| Crabmeat | 2 Cup (16 tbs), boiled | |
| 3 or 4 shallots, chopped, or 1 medium to large onion, chopped fine | ||
| 3 or 4 boiled shrimp, chopped fine chopped parsley | ||
| Celery stalks | 2 , chopped | |
| Green pepper | 1 , chopped | |
| 2 egg yolks, beaten well | ||
| Sliced mushrooms | 1 Medium | |
| 1 tablespoon Worcestershiresauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Fillet the pompano.
Save the bones and the cleaned heads.
Parboil the fillets 8 to 10 minutes in a small amount of water.
Remove the fillets, and simmer the bones and cleaned heads in the same water.
Strain and set aside the water for use as stock in the sauce. (You should have about a pint of this stock, so if you use too much water, reduce it by boiling.)
Fry the bacon slices until crisp and set aside.
Saute the onion, celery, and green pepper in the bacon grease until they are tender and light brown (not dark or crisp or too dry).
Add the mushrooms and truffles, saute a minute or two, and then add the flour and stir to blend well.
After several minutes, add the warm stock slowly and stir to blend smooth.
Stir in the white wine.
Salt and pepper to taste.
Crumble the bacon.
When the sauce is completely smooth and beginning to thicken, add the crabmeat, shrimp, bacon, and parsley.
Mix well.
Allow to cool slightly and pour slowly into the beaten egg yolks.
Add the Worcestershire sauce.
Place over a low flame and allow to thicken.
Place the fish fillets on individual squares or lengths of heavy brown paper (cut 12 by 18 inches) which have been generously greased with butter.
Use the fish fillets and crab filling as if preparing sandwiches, with the filling spread between fillets.
Seal the bags by folding them as if making and closing envelopes; place them in a well greased pan, flap side down, to keep juices from escaping while baking.
Bake at 375° for 20 to 25 minutes to complete the cooking of the fish.
Save the bones and the cleaned heads.
Parboil the fillets 8 to 10 minutes in a small amount of water.
Remove the fillets, and simmer the bones and cleaned heads in the same water.
Strain and set aside the water for use as stock in the sauce. (You should have about a pint of this stock, so if you use too much water, reduce it by boiling.)
Fry the bacon slices until crisp and set aside.
Saute the onion, celery, and green pepper in the bacon grease until they are tender and light brown (not dark or crisp or too dry).
Add the mushrooms and truffles, saute a minute or two, and then add the flour and stir to blend well.
After several minutes, add the warm stock slowly and stir to blend smooth.
Stir in the white wine.
Salt and pepper to taste.
Crumble the bacon.
When the sauce is completely smooth and beginning to thicken, add the crabmeat, shrimp, bacon, and parsley.
Mix well.
Allow to cool slightly and pour slowly into the beaten egg yolks.
Add the Worcestershire sauce.
Place over a low flame and allow to thicken.
Place the fish fillets on individual squares or lengths of heavy brown paper (cut 12 by 18 inches) which have been generously greased with butter.
Use the fish fillets and crab filling as if preparing sandwiches, with the filling spread between fillets.
Seal the bags by folding them as if making and closing envelopes; place them in a well greased pan, flap side down, to keep juices from escaping while baking.
Bake at 375° for 20 to 25 minutes to complete the cooking of the fish.
Chef
