Pompano en Papillotes

Item# Recipe-250-Fish-and-Seafood-Recipes-Pompano-en-Papillotes

Product Description

Pompano en Papillotes
Pompano en Papillotes

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3 Green Onions, chopped

3 ounces Mushrooms, chopped

1 tablespoon Butter

1 tablespoon Flour

2 cups Stock

Salt and Pepper

1/4 cup White Wine

2 pounds Pompano Fillets

1 cup Crab Meat

4 tablespoons Butter

1 tablespoon White Wine

1/2 teaspoon Salt

1 Egg yolk

1 Lemon, sliced

Brown onions and mushrooms light in butter, mix in flour, add stock, season and boil 5 minutes. Add wine. Saute fillets and crab meat separately in butter 5 minutes; add wine, salt and slightly beaten egg yolk to crab meat and cook until thickened, stirring constantly. Place some of crab-meat mixture on half of each fillet, fold other half on top, cover with sauce, fold well in parchment cooking paper, or place in paper bag and bake in hot oven (425 deg. F) about 10 minutes. Arrange on platter garnished with lemon.

Serve 6.



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Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.

To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!