FLORIDA POMPANO EN PAPILLOTE
Tender pompano fresh caught from the gentle Gulf shore break and iced down immediately retain all their delicate flavor in this wonderful dish. It's traditionally made with parchment paper that's served in the bag and opened in a delicious burst of scent at the table. This is pretty fancy, but the ingredients can be prepared ahead and combined just before baking.
3 cups salted water, boiling
1 lime cut in slices
1 sprig of thyme, or (1/2 tsp. dry)
1 bay leaf
6 pompano filets (use small flounder, too)
3 tablespoons butter
1 minced mild onion like a Valdosta or 1015
1-1/2 cup fish stock - make ahead from scraps when you fillet - and/or white wine
1 cup cooked shrimp, in pieces
1/2 cup crab meat, cooked
12 sliced mushrooms
fresh dill
1/4 tsp. salt
1/2 tsp. white pepper
Two egg yokes
Add lime slices bay leaf and thyme to boiling water, reduce heat and poach pompano for 10 to 15 minutes or until they flake. Note: an electric frying pan works well for this step.
Drain the cooked fillets and place them on a piece of parchment paper or foil at least three times bigger than the fish. Top with dill.
Heat oven to 400 degrees. Melt the butter over medium heat. Add the onion and brown slightly. Add the flour and brown slightly. Whisk in the fish stock until smooth. Add the shrimp, crab and mushrooms, remove from the heat and stir in the egg yolks.
Spread the sauce on the fillets and fold the paper around the ingredients like a double folded envelope to tightly seal. Bake at 400 degrees and serve with rice.