Recipe

Pompano En Papilotte Recipe

	Vino4dino / All my dishes 3 months, 2 weeks ago Multiply for larger quantities. Be a guest at your own party, make ahead, chill, then bake when ready to serve. Any tender fish fillet can be used such as flounder or your choice of tender fish. Prep:30m Cook:30m Servings:2	Vino4dino
	seafood

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Fans

zereh

Ingredients

1/2 cup crabmeat

1/2 of a beaten egg

1 pound fillet of pompano

1/2 cup cracker crumbs

4 tablespoons butter

salt and red pepper to taste

1 small onion, chopped fine

1/4 teaspoon ground ginger

1 stick celery, chopped fine

1 teaspoon chopped green onion

2 tablespoons flour

1 teaspoon chopped parsley

1/2 cup milk

2 pieces of parchment paper or aluminum foil

1 tablespoon sherry wine (optional)

juice of a half a lemon

Directions

Season pompano with salt and pepper, put in covered dish in refrigerator for 2 or 3 hours.

Cook onion and celery in butter over low heat, stirring, until tender. Stir in the flour, blend well, add milk, cook and stir until mixture thickens. Pour mixture in a bowl. Let cool.

To the cooled mixture, combine with ginger, egg, cracker crumbs, parsley, green onions, and wine. Beat well and fold in the crabmeat. Divide the fish into 2 equal parts, place half on buttered pieces of paper or foil. Spoon crabmeat filling over each and spread evenly. Place other halves of fish over filling, squeeze lemon over the top, then dot with butter.

Fold paper or foil over, seal all around, crimp the edges together to make the package air tight.

Arrange the papilottes on a baking sheet, and bake in 350 degree preheated oven for 20 to 25 minutes. Serve fish in their envelopes, garnish with lemon wedges.

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Comments

zereh 3 months, 2 weeks ago said:
This sounds super and I'll definitely be trying it soon. Love cooking in little individual packages, everything comes out so moist and all the tastes blend together so easily. yummmm!

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