Pampano En Papillote

Recipe Ingredients

1		Pompano - (abt 1 lb) - dressed
3 tablespoons	45ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Crab meat - picked for cartilage
1 tablespoon	15ml	Chopped garlic
1		Parchment
2 tablespoons	30ml	Chopped parsley
1/2 cup	118ml	Fresh lemon juice
1/4 cup	36g / 1.3oz	Chopped shallots
1/2 lb	227g / 8oz	Cubed butter - cold
5 sections		Fried parsley
		Emeril's Essence - see * Note

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven to 400 degrees.

Season the fish with 1 tablespoon olive oil, salt and fresh black pepper. In a saute pan, heat the remaining 2 tablespoons olive oil. When the oil is hot, saute the fish for 2 minutes on each side. Remove the fish from the pan.

In a mixing bowl, toss the crab meat with the garlic. Season with salt and pepper. Spread the crab meat mixture over the fish. Fold the parchment in half lengthwise, and place the fish on one half of the paper. Fold the remaining half over the fish and roll the edges of the paper up to seal the fish tightly in the bag. The parchment bag should form the shape of the fish. Place the parchment bag on a baking sheet and bake for 10 to 12 minutes.

In a sauce pan, combine the parsley, lemon juice and shallots. Bring the liquid up to a simmer and reduce the liquid by half, about 3 minutes. Whisk in the cold butter until all the butter is incorporated. Season the sauce with salt and pepper.

To assemble, using a knife, cut the top of the bag to expose the fish. Spoon the sauce over the fish and garnish with fried parsley and Emeril's Essence.

This recipe yields 1 to 2 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A02 broadcast 01-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.