Filets of Pompano
Lightly sauted Mirepoix of carrots,onion,celery underneath
lump crawfish on top
pink gulf shrimp
splash of white wine
butter, celtic salt and fresh cracked pepper
Wrapped in parchment paper basted with butter
baked in oven @ 375% 40 minutes
Served with brown rice and sauted chinese spinach
First goes the mirepoix
Then the Pompano filet
Topped with crawfish
Then shrimp
A drizzle of wine (Louis Latour - Pouilly Fuisse` 2004)
A drizzle of melted butter
Fold over the parchment paper (notice the heart shape)
Start the fold at the heart V
Continue to the end and tuck the tail underneath
Baste the outside with butter
Then bake at 375% approx 30 minutes (until paper starts to brown)
Sorry I don`t have pics of the completed meal as I had company that was starving. But next time...
*Traditionally lump crab meat is used but I substituted Florida Crawfish instead.
**Good wine makes for a better dish
Pompano en Papillote
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- Old Salt
- Posts: 410
- Joined: Mon Oct 09, 2006 11:40 am
- Location: hOLLiewood
Pompano en Papillote
Last edited by gotants? on Mon Feb 19, 2007 11:27 pm, edited 2 times in total.
Fishing is ZEN
Catching is incidental
The sea, my church
Catching is incidental
The sea, my church
-
- Old Salt
- Posts: 410
- Joined: Mon Oct 09, 2006 11:40 am
- Location: hOLLiewood
Parchment vs alum foil..
I guess not much differance. The foil might add a tinny or brassy flavor. But parchment paper is how it is traditionally done. The presentation at the table is awesome. You slit the paper and the steam aroma alone will knock your socks off. It also slides out easier as well.
I guess not much differance. The foil might add a tinny or brassy flavor. But parchment paper is how it is traditionally done. The presentation at the table is awesome. You slit the paper and the steam aroma alone will knock your socks off. It also slides out easier as well.
Fishing is ZEN
Catching is incidental
The sea, my church
Catching is incidental
The sea, my church