Pompano en Papillote

Pompano en Papillote

Pompano en Papillote, a vintage handwritten recipe for Pompano in Parchment Paper


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 - mushrooms (lightly) in butter - mix in flour, add stock, season and boil 5 minutes. Add wine

Saute fillets and crabmeat separately in butter 5 minutes. To crab meat add wine, salt and slightly beaten egg yolk - cook until thickened, stirring constantly. 

Place some of the crabmeat mixture on half of each fillet and fold the other half over it. 

Cover with sauce, fold well inside parchment cooking paper - or place in a paper bag. 

Bake in hot oven 425-degrees about 10 minutes. 

Arrange on a platter - garnish with lemon slices. Serves 6. 


Pompano en Papillotes, or Pompano in Parchment Paper, is a dish created by Jules Alciatore of Antoine's Restaurant in New Orleans. 

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