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Pompano au Plat

  • 2 1/2 pounds pompano fillets
  • 2 ounce white wine
  • 2 tablespoons butter
  • 1/2 lemon juice only
  • Salt and pepper
  • 4 tablespoons butter
  • 2 soup spoons whipped cream
Poach the cleaned pomano int he white wine, butter, salt, pepper and lemon juice for approximately ten minutes (be patient, you rascal). Take fish out, and reduce gravy slowly; then add the extra butter and cook until gravy is thick. Add whipped cream. Cover the pompano with the gravy and bake quickly in grill. Serves 5.
Submitted by Cassyjean - Torrington, CT May 24, 2009 15 min 30 min 45 min


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