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Pompano In Papillote Recipe
|Pompano||3 Medium, cut in halves and boned|
|Water||3 Cup (48 tbs)|
|Shallots||1 Tablespoon, chopped|
|White wine||2 1⁄4 Cup (36 tbs)|
|Crab||1 Cup (16 tbs)|
|Diced shrimp||1 Cup (16 tbs), cooked|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Onion||1 1⁄2 Cup (24 tbs), chopped|
Serving size: Complete recipe
Calories 9384 Calories from Fat 4757
% Daily Value*
Total Fat 530 g814.8%
Saturated Fat 210.5 g1052.4%
Trans Fat 0 g
Cholesterol 3365.6 mg
Sodium 4443.9 mg185.2%
Total Carbohydrates 67 g22.4%
Dietary Fiber 5.3 g21.3%
Sugars 15.7 g
Protein 936 g1872.2%
Vitamin A 167% Vitamin C 55.4%
Calcium 151.8% Iron 219.6%
*Based on a 2000 Calorie diet
Saute shallots and filets in 2 tablespoons butter.
Add 2 cups wine.
Cover, simmer 5 minutes.
Saute crab, shrimp and 1/2 the garlic in 1 tablespoon butter.
Add onions, salt, pepper and rest of garlic.
Cook 10 minutes.
Add thyme, bay leaf and 1% cups fish stock.
Simmer another 10 minutes.
Blend flour and butter.
Add other 1/4 cup fish stock.
Add to crab and shrimp mixture along with wine stock drained from the filets.
Cook, stirring until thick.
Beat yolks, add hot sauce to them slowly, and add 1/4 cup wine.
Place in refrigerator until firm.
Oil 6 parchment hearts 8x12 inches.
Place a spoonful of sauce on 1 side and filet on other.
Fold and seal.
Lay on an oiled baking sheet.
Place in 450° oven for 15 minutes.