Pompano Papillote
- 2 pompano fillets
- Salt , pepper, lemon juice
- 2 ounce brandy
- 5 ounces Madeira wine
- 1 onion, chopped fine
- 4 mushrooms, sliced
- 1/2 cup crab meat
- 8 cooked shrimps, diced
- 1 cup cream
Season fillets with salt, pepper and lemon juice, place in buttered baking pan with the brandy. Ignite the brandy and let it burn; add 3 ounces of the Madeira, cover fish with greased paper and bake.
Fry the onions lightly, add mushrooms and fry 5 minutes more; add crab meat and shrimps; delicately sprinkle with 1 tablespoon flour and stir gently. Add a little Hollandaise Sauce and remaining Madeira, simmer gently. Cut a piece of good white paper in heart shape, with widest part about 18 inches; rub it with butter or olive oil. Lay pompano fillets on one side of the paper heart, arrange crab meat mixture on them; garnish pompano with 2 whole shrimps, few whole mushrooms an slice of truffle. Bring the other side of the paper heart over the top of the fish, twist edges of paper together all around, making air-tight bag. Bake in slow oven until rich golden brown and serve immediately in the paper. Serves 1.
Fry the onions lightly, add mushrooms and fry 5 minutes more; add crab meat and shrimps; delicately sprinkle with 1 tablespoon flour and stir gently. Add a little Hollandaise Sauce and remaining Madeira, simmer gently. Cut a piece of good white paper in heart shape, with widest part about 18 inches; rub it with butter or olive oil. Lay pompano fillets on one side of the paper heart, arrange crab meat mixture on them; garnish pompano with 2 whole shrimps, few whole mushrooms an slice of truffle. Bring the other side of the paper heart over the top of the fish, twist edges of paper together all around, making air-tight bag. Bake in slow oven until rich golden brown and serve immediately in the paper. Serves 1.
Submitted by May 24, 2009
15 min
30 min
45 min