Pompano Stuffed With Shrimp And Crab En Papillote Recipe
Pompano Stuffed With Shrimp And Crab En Papillote is an irresistible delicious main course meal recipe. Try this Pompano Stuffed With Shrimp And Crab En Papillote; I bet you will have a huge fan following among your friends and relatives.
Ingredients
| Pompano | 6 Pound, pounded | |
| Salt | To Taste | |
| Chicken stock | 3/4 Cup (16 tbs), canned | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| 2 tablespoons finely chopped shallots or scallions | ||
| Flour | 3 Tablespoon | |
| Heavy cream | 2 Tablespoon | |
| Lemon juice | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cayenne | 1/8 Teaspoon | |
| Soft butter | 6 Teaspoon | |
| 1 cup coarsely diced cooked shrimp | ||
| Crab meat | 1 Cup (16 tbs), canned | |
Directions
Preheat the oven to 250°.
Wash the fillets quickly in cold water and dry them on paper towels.
Salt them lightly and arrange them folded in half end to end in a shallow, lightly buttered baking dish large enough to hold them in 1 layer.
Pour in the chicken stock and white wine, and add a little water if the liquid doesn't come halfway up the sides of the fish.
Heat the baking dish on top of the stove until the liquid begins to simmer.
Then cover the dish loosely with a sheet of wax paper, a little larger than the dish itself, and poach the fish in the middle of the oven for about 6 minutes, or until the fillets are opaque and almost, but not quite, cooked through.
Remove the fish from the pan with a large metal spatula and spread them open on a platter.
Strain the poaching liquid through a fine sieve into a small saucepan and, over high heat, boil it rapidly uncovered until it is reduced to 1 cup.
Set aside.
In another saucepan, melt the 2 tablespoons of butter over moderate heat.
When the foam subsides, add the chopped shallots or scallions and, stirring constantly, cook them for 2 to 3 minutes until they are soft but not brown.
Stir in the flour and cook for a moment or two until it froths, then pour in the cup of reserved poaching liquid.
Cook over moderate heat, stirring constantly with a whisk until the sauce is smooth and thick.
Add the 2 tablespoons of cream, the lemon juice, salt and cayenne.
Taste for seasoning.
Cut 6 sheets of parchment cooking paper or aluminum foil into 12-by-14-inch heart shapes.
Brush each heart with a teaspoon of soft butter.
Fold each heart in half lengthwise, then open it and lay a fillet alongside the center crease of each heart.
Put an equal amount of the shrimp and crab meat on the lower half of each fillet and moisten it with a tablespoon of the sauce.
Then fold the other half of the fish over it, enclosing the stuffing.
Pour the remaining sauce over each fillet, dividing it equally.
Seal the hearts securely by crimping and rolling the edges of the halves firmly together.
Preheat the oven to 450°.
Place the papillotes side by side on a lightly greased cookie sheet and bake them in the middle of the oven for about 8 minutes.
The parchment paper will puff and brown.
Wash the fillets quickly in cold water and dry them on paper towels.
Salt them lightly and arrange them folded in half end to end in a shallow, lightly buttered baking dish large enough to hold them in 1 layer.
Pour in the chicken stock and white wine, and add a little water if the liquid doesn't come halfway up the sides of the fish.
Heat the baking dish on top of the stove until the liquid begins to simmer.
Then cover the dish loosely with a sheet of wax paper, a little larger than the dish itself, and poach the fish in the middle of the oven for about 6 minutes, or until the fillets are opaque and almost, but not quite, cooked through.
Remove the fish from the pan with a large metal spatula and spread them open on a platter.
Strain the poaching liquid through a fine sieve into a small saucepan and, over high heat, boil it rapidly uncovered until it is reduced to 1 cup.
Set aside.
In another saucepan, melt the 2 tablespoons of butter over moderate heat.
When the foam subsides, add the chopped shallots or scallions and, stirring constantly, cook them for 2 to 3 minutes until they are soft but not brown.
Stir in the flour and cook for a moment or two until it froths, then pour in the cup of reserved poaching liquid.
Cook over moderate heat, stirring constantly with a whisk until the sauce is smooth and thick.
Add the 2 tablespoons of cream, the lemon juice, salt and cayenne.
Taste for seasoning.
Cut 6 sheets of parchment cooking paper or aluminum foil into 12-by-14-inch heart shapes.
Brush each heart with a teaspoon of soft butter.
Fold each heart in half lengthwise, then open it and lay a fillet alongside the center crease of each heart.
Put an equal amount of the shrimp and crab meat on the lower half of each fillet and moisten it with a tablespoon of the sauce.
Then fold the other half of the fish over it, enclosing the stuffing.
Pour the remaining sauce over each fillet, dividing it equally.
Seal the hearts securely by crimping and rolling the edges of the halves firmly together.
Preheat the oven to 450°.
Place the papillotes side by side on a lightly greased cookie sheet and bake them in the middle of the oven for about 8 minutes.
The parchment paper will puff and brown.
Chef
