Pompano en Papillote
Ingredients
- 4 pompano fillets
- 1/4 cup butter
- 5 tablespoons flour
- 1 cup clam juice
- 1 egg yolk
- 1/4 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon finely chopped shallots
- 1/4 cup dry white wine
- 1 tablespoon brandy
- 1 cup crab meat picked over to remove shells
- 20 raw shrimp deveined
Instructions
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Preheat oven to 400 degrees F.
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Split the fillets lengthwise and trim away the tiny bones down the center of each. Cut off 4 sheets of heavy duty aluminum foil to enclose each fillet envelope style. Rub the center of each sheet lightly with butter, reserving 3 tablespoons for the sauce. Place one fillet on each sheet of aluminum.
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Melt the 3 tablespoons butter in a small saucepan, and blend in the flour with a whisk. Add the clam juice in a stream, whisking constantly. Cook until the sauce is thickened, and continue to simmer for a few minutes. Sauce will be very thick.
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Blend the egg yolk with the cream. Add a little of the hot sauce to the cream, and stir until blended. Add the egg mixture to the sauce, and heat until it starts to bubble, but do not let it boil. Season with salt and pepper.
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Combine the shallots and wine in a saucepan and cook until reduced by half. Strain the wine, and add in the hot sauce. Add in the brandy.
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Sprinkle each fillet with an equal portion of crab meat and divide the sauce between the fish fillets. Arrange 5 shrimp over each fillet. Bring up the edges of the foil and crimp tightly to seal tightly.
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Bake for about 20 minutes or until the fish flakes easily with a fork and the shrimp is done.
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Serve tableside and open the foil packages on the plate.
Recipe Notes
Adapted from The New York Times Heritage Cookbook, 1972.