Pompano papillote
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion,small,chopped | |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Butter or margarine |
| 3 | tablespoons | Flour,all-purpose |
| 1½ | cup | Milk |
| ¼ | teaspoon | Nutmeg |
| 1 | tablespoon | Worcesershire sauce |
| Salt to taste | ||
| Black pepper to taste | ||
| 2 | Egg yolks,beaten | |
| 1 | Garlic clove,crushed | |
| 3 | tablespoons | Dry sherry |
| ½ | pounds | Shrimp,chopped cooked |
| ½ | pounds | Crabmeat,chopped cooked |
| 2 | Pompano steaks(1.5lb ea) | |
| Paprika | ||
Directions
1. Saute onion in olive oil and butter in skillet until soft.
2. Reduce heat; gradually add flour, milk, nutmeg, Worcestershire sauce, salt, pepper and egg yolks, stirring to blend.
3. Remove from heat; add garlic, sherry, shrimp and crabmeat.
4. Sprinkle pompano with salt, pepper and paprika.
5. Spoon sauce into two large pieces foil; top with pompano steaks and seal foil "envelopes."
6. Place in large baking dish and bake in preheated 375'F. oven 20 minutes. From: Michael Orchekowski Date: 09-26-94