Pompano en papillot

Yield: 6 Servings

Measure Ingredient
3 cups Boiling; salted water
1 \N Lemon; sliced
1 \N Bay leaf
1 \N Sprig thyme
6 \N Pompano fillets
2 tablespoons Flour
3 tablespoons Flour
1 \N Onion; minced
1½ cup Fish stock
1 cup Cooked shrimp; chopped
½ cup Cooked crabmeat
½ cup Mushroom pieces
¼ teaspoon Salt
2 \N Egg yolks; beaten

To the boiling, salted water, add the lemon slices, bay leaf, thyme and fillets. Simmer for 15 minutes. Remove fillets, open flat and place on individual pieces of parchment paper, or greased brown paper. Melt butter in another saucepan over medium heat. Add flour and onion and blend well; stir and brown lightly. Add fish stock; cook until sauce thickens, about 5 or 6 minutes. Stir in shrimp, crabmeat, mushrooms and salt. Spoon sauce over fillets. Fold paper to form a sealed cover over each fillet. Bake in 400 degree oven for 1O minutes. To serve, split paper and fold back to uncover contents. Serves 6.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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