| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Boiling; salted water |
| 1 |
|
Lemon; sliced |
| 1 |
|
Bay leaf |
| 1 |
|
Sprig thyme |
| 6 |
|
Pompano fillets |
| 2 |
tb |
Flour |
| 3 |
tb |
Flour |
| 1 |
|
Onion; minced |
| 1 1/2 |
c |
Fish stock |
| 1 |
c |
Cooked shrimp; chopped |
| 1/2 |
c |
Cooked crabmeat |
| 1/2 |
c |
Mushroom pieces |
| 1/4 |
ts |
Salt |
| 2 |
|
Egg yolks; beaten |
INSTRUCTIONS
To the boiling, salted water, add the lemon slices, bay leaf, thyme and
fillets. Simmer for 15 minutes. Remove fillets, open flat and place on
individual pieces of parchment paper, or greased brown paper. Melt butter
in another saucepan over medium heat. Add flour and onion and blend well;
stir and brown lightly. Add fish stock; cook until sauce thickens, about 5
or 6 minutes. Stir in shrimp, crabmeat, mushrooms and salt. Spoon sauce
over fillets. Fold paper to form a sealed cover over each fillet. Bake in
400 degree oven for 1O minutes. To serve, split paper and fold back to
uncover contents. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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