Yield: 1 servings
|1.00 \N||whole pompano - (abt 1 lb); dressed|
|3.00 tablespoon||olive oil|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|½ pounds||crab meat; picked for cartilage|
|1.00 tablespoon||chopped garlic|
|1.00 \N||piece parchment|
|2.00 tablespoon||chopped parsley|
|½ cup||fresh lemon juice|
|¼ cup||chopped shallots|
|½ pounds||cubed butter; cold|
|5.00 \N||sprigs fried parsley|
|1 \N||emerils essence; see * note|
* Note: See the Emerils Essence Information recipe which is included in this collection.
Preheat the oven to 400 degrees. Season the fish with 1 tablespoon olive oil, salt and fresh black pepper. In a saute pan, heat the remaining 2 tablespoons olive oil. When the oil is hot, saute the fish for 2 minutes on each side. Remove the fish from the pan. In a mixing bowl, toss the crab meat with the garlic. Season with salt and pepper. Spread the crab meat mixture over the fish. Fold the parchment in half lengthwise, and place the fish on one half of the paper. Fold the remaining half over the fish and roll the edges of the paper up to seal the fish tightly in the bag. The parchment bag should form the shape of the fish. Place the parchment bag on a baking sheet and bake for 10 to 12 minutes. In a sauce pan, combine the parsley, lemon juice and shallots. Bring the liquid up to a simmer and reduce the liquid by half, about 3 minutes. Whisk in the cold butter until all the butter is incorporated. Season the sauce with salt and pepper. To assemble, using a knife, cut the top of the bag to expose the fish. Spoon the sauce over the fish and garnish with fried parsley and Emerils Essence. This recipe yields 1 to 2 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A02 broadcast 01-28-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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