Pompano En Papillote Recipe
Pompano en papillote is a seafood and fish recipe. Prepared with pompano fillets cooked in stock along with a seafood topping of crab and shrimp, the pompano en papillote is wrapped in parchment paper and finished in the oven.
Ingredients
3 medium pompano, filleted, and trimmings
3 shallots, chopped
2 cups cooked shrimp, chopped
1 teaspoon salt
3 cups water
2 cups cooked crab meat
1 stalk celery, sliced
1 clove garlic, minced
1 onion, sliced
1 bay leaf, crumbled
2 cups dry white wine
Pinch of dried thyme
6 tablespoons butter
Dash of Tabasco
2 tablespoons flour
Directions
Have the fish filleted and ask for the trimmings.
Place the trimmings (heads and bones) in a kettle, add salt, water, celery, and onion.
Bring to a boil, then reduce heat, and continue cooking slowly for 30 minutes.
Strain and set aside 1 cup of the stock.
Pour remaining stock into a skillet and add 1/2 cup of the wine.
Sprinkle fillets with a little salt and pepper and fold in half.
Place in the stock and wine mixture and simmer gently for 8 minutes.
Remove from heat and allow fish to cool in the stock.
When cool, lift out fillets and drain well.
Set aside while you make the sauce.
To make the fish sauce: Melt 2 tablespoons of the butter in a saucepan, stir in flour until smooth, and cook several minutes.
Stir in the cup of fish stock and cook, stirring constantly, until sauce bubbles.
Set aside.
Saute shallots in remaining butter for 5 minutes.
Stir in shrimp, crab meat, garlic, bay leaf, thyme, and Tabasco thoroughly.
Add remaining wine and cook for 15 minutes, stirring frequently.
Blend with the fish sauce and cool.
Cut 6 hearts, about 8 inches long and 12 inches wide, from parchment paper.
Brush the paper with oil.
Place a spoonful of sauce on one side of each heart, then a pompano fillet, and cover with a little sauce.
Fold paper hearts over and double fold all surrounding edges to seal securely.
Arrange on an oiled baking sheet and bake in a preheated 425° oven for 15 minutes.
Place the trimmings (heads and bones) in a kettle, add salt, water, celery, and onion.
Bring to a boil, then reduce heat, and continue cooking slowly for 30 minutes.
Strain and set aside 1 cup of the stock.
Pour remaining stock into a skillet and add 1/2 cup of the wine.
Sprinkle fillets with a little salt and pepper and fold in half.
Place in the stock and wine mixture and simmer gently for 8 minutes.
Remove from heat and allow fish to cool in the stock.
When cool, lift out fillets and drain well.
Set aside while you make the sauce.
To make the fish sauce: Melt 2 tablespoons of the butter in a saucepan, stir in flour until smooth, and cook several minutes.
Stir in the cup of fish stock and cook, stirring constantly, until sauce bubbles.
Set aside.
Saute shallots in remaining butter for 5 minutes.
Stir in shrimp, crab meat, garlic, bay leaf, thyme, and Tabasco thoroughly.
Add remaining wine and cook for 15 minutes, stirring frequently.
Blend with the fish sauce and cool.
Cut 6 hearts, about 8 inches long and 12 inches wide, from parchment paper.
Brush the paper with oil.
Place a spoonful of sauce on one side of each heart, then a pompano fillet, and cover with a little sauce.
Fold paper hearts over and double fold all surrounding edges to seal securely.
Arrange on an oiled baking sheet and bake in a preheated 425° oven for 15 minutes.
