Pompano En Papillote Recipe
Ingredients
| Fish fillets | 6 , frozen | |
| Lemon slices | 2 | |
| Bay Leaf | 1 | |
| 1/8 teaspoon dried thyme, crushed Parchment or brown paper | ||
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Egg yolks | 2 , beaten | |
| Dry white wine | 2 Tablespoon | |
| 1 7 1/2 ounce can crab meat, drained, flaked, and cartilage removed | ||
| 4 ounces shelled shrimp, cooked and chopped | ||
| Sliced mushrooms | 1 3 Ounce, drained | |
Directions
Thaw frozen fish.
In saucepan combine lemon, bay leaf, thyme, 3 cups water, and 1 teaspoon salt; bring to boiling.
Add fish and poach till fish flakes easily when tested with a fork, about 15 minutes.
Remove fish, reserving stock.
Cut 6 pieces parchment or brown paper into 12x9-inch heart shapes.
Place one fillet on half of each heart.
Strain stock, reserving 1 1/2 cups.
Cook onion and garlic in butter till onion is tender.
Blend in flour and 1/4 teaspoon salt.
Add reserved stock.
Cook and stir till thickened and bubbly.
Gradually stir moderate amount of hot mixture into egg yolks; return to hot mixture.
Cook and stir over low heat till bubbly.
Stir in wine, if desired.
Stir in crab, shrimp, and mushrooms; heat through.
Spoon about 1/2 cup sauce over each fillet.
Fold other half of each heart over fillet to form an individual case.
Seal, starting at top of heart, by turning edges up and folding; twist tip of heart to hold closed.
Place cases in shallow baking pans.
Bake at 400° for 10 to 15 minutes.
Cut open with large X on top; fold back each segment.
Transfer paper cases to dinner plates.
In saucepan combine lemon, bay leaf, thyme, 3 cups water, and 1 teaspoon salt; bring to boiling.
Add fish and poach till fish flakes easily when tested with a fork, about 15 minutes.
Remove fish, reserving stock.
Cut 6 pieces parchment or brown paper into 12x9-inch heart shapes.
Place one fillet on half of each heart.
Strain stock, reserving 1 1/2 cups.
Cook onion and garlic in butter till onion is tender.
Blend in flour and 1/4 teaspoon salt.
Add reserved stock.
Cook and stir till thickened and bubbly.
Gradually stir moderate amount of hot mixture into egg yolks; return to hot mixture.
Cook and stir over low heat till bubbly.
Stir in wine, if desired.
Stir in crab, shrimp, and mushrooms; heat through.
Spoon about 1/2 cup sauce over each fillet.
Fold other half of each heart over fillet to form an individual case.
Seal, starting at top of heart, by turning edges up and folding; twist tip of heart to hold closed.
Place cases in shallow baking pans.
Bake at 400° for 10 to 15 minutes.
Cut open with large X on top; fold back each segment.
Transfer paper cases to dinner plates.
Chef
