Simple Pompano En Papillote Recipe
Ingredients
| Parchment paper square | 4 | |
| 8 pompano fillets | ||
| Butter | 1 1/2 Teaspoon | |
| All purpose flour | 1 1/2 Teaspoon | |
| 1/2 cup chicken bouillon | ||
| 8 large shrimps, cooked and chopped | ||
| 1/2 cup chopped cooked crabmeat | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut parchment paper large enough to enclose 2 fillets of pompano for each serving.
Put 2 fillets on each piece of parchment.
Melt butter and stir in flour.
Gradually stir in bouillon and cook over low heat, stirring constantly, until smooth and thickened.
Season to taste with salt and pepper.
Spoon sauce over fish fillets.
Top with chopped shrimps and crabmeat.
Fold parchment over fish fillets and bake in preheated very hot oven (450°F.) for about 15 minutes, or until paper is puffed and brown.
Serve immediately.
Put 2 fillets on each piece of parchment.
Melt butter and stir in flour.
Gradually stir in bouillon and cook over low heat, stirring constantly, until smooth and thickened.
Season to taste with salt and pepper.
Spoon sauce over fish fillets.
Top with chopped shrimps and crabmeat.
Fold parchment over fish fillets and bake in preheated very hot oven (450°F.) for about 15 minutes, or until paper is puffed and brown.
Serve immediately.
Chef
