POMPANO
en PAPILOTTE
Serves 2 |
| INGREDIENTS |
| 1/2
cup crabmeat |
1/2
shell 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 |
| INSTRUCTIONS |
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. |
| COOKING
TIP: Multiply for larger quantities. Be a
guest at your own party, make ahead, chill, then
bake when ready to serve. |
| COOKING
TIP: Any tender fish fillet can be used such
as flounder or your choice of tender fish. |
