This recipe for Pompano en Papillote comes from the Cross Country Cookery cookbook. If you can’t find Pompano, try sole or trout.
The recipe makes a mushroom sauce first, and then you wrap the sauce and pompano in paper and bake in the oven.
Pompano en Papillote
- 3 tablespoon butter divided
- 1 small onion chopped
- 1/4 cup green onion minced
- 1 sprig thyme
- 1/2 lb mushroom chopped
- 1 cup crab meat
- 1/4 lb shrimp chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 cup heavy cream
- 1 tablespoon flour
- 1/4 cup sherry
- 1/4 cup fish stock
- 1 egg yolk
- 6 fillets of pompano
Make the Mushroom Sauce
Heat 2 tablespoon oleo in skillet over medium heat. Add onion and green onion. Cook 1 min.
Add mushrooms, shrimp, crab meat, lemon juice, and salt and pepper. Cook 5 min or till mushrooms are tender. Stir.
Beat egg yolks, mix with cream, then add to sauce. Bring to boiling.
Blend 1 tablespoon oleo and flour till smooth. Stir in cream and egg mix. Cook 1 min. Add sherry. Correct seasonings to taste. Cool.
Make the Fish
For each filet, cut a 12x20 piece of heavy brown paper or cooking parchment. Fold in half to make a 12x10 rectangle. Oil inside and outside of paper. Place on counter and fold at left. Open paper, place mushroom mix on one side of paper, dividing it evenly among the six. Place a filet over each mushroom mound.
Fold paper over. Starting at the upper left corner, seal edges by making a diagonal fold and pinching them together. Secure last fold with a paper clip. The finished papillote will resemble a heart.
Place papillote on greased baking sheet. Bake 20-25 min at 400. Papillote will expand during baking. Serve at once, cutting paper at the table.
*You will need 1/4-1/2 pound shrimp, cooked, shelled, deveined, and chopped