Pompano en Papillot with Deviled Sauce
- 6 pompano fillets
- 4 ounces mushrooms chopped fine
- 4 tablespoons heavy cream
- 2 to 3 ounces flour
- 6 tablespoons butter
- Bread Crumbs
- Salt and pepper
Saute the chopped mushrooms in butter; add heavy cream and boil for a few minutes; then thicken with some white bread crumbs; season with pepper and salt.
Cut piece of white paper in heart shape and butter the inside slightly. Place each fillet on a paper and cover it with puree of mushrooms (mushrooms chopped and sauteed in butter); close paper bag air-tight. Before seving, put into hot oven for afew minutes and the paper will form a bag. Serve immediately and your guests will love it. Serves 6.
Deviled Sauce
To reduction of vinegar add chopped onions, shallots, and whole pepper. When reduced add brown sauce. Cook for 20 minutes; strain finish with sweet butter, Serve with fillets.
Cut piece of white paper in heart shape and butter the inside slightly. Place each fillet on a paper and cover it with puree of mushrooms (mushrooms chopped and sauteed in butter); close paper bag air-tight. Before seving, put into hot oven for afew minutes and the paper will form a bag. Serve immediately and your guests will love it. Serves 6.
Deviled Sauce
To reduction of vinegar add chopped onions, shallots, and whole pepper. When reduced add brown sauce. Cook for 20 minutes; strain finish with sweet butter, Serve with fillets.
Submitted by May 24, 2009
11 min
20 min
31 min