Name: Fish Fillets en Papillote
Yield: Yield: 4 Servings.
Cuisine: United States
Ingredients: Freshly ground pepper to taste; Salt to taste, if desired; 4 boneless fillets of fish, such as pompano, weakfish, or red snapper, with skin left on (about 1 pound); 2 tablespoons flour; 1 cup Fish Stock; 3 tablespoons butter; ¼ cup finely chopped onion; ¼ pound lump crabmeat; 12 small to medium-size shrimp (about 6 ounces), shelled and deveined; 2 tablespoons corn, peanut, or vegetable oil; ¼ cup heavy cream; ½ cup dry white wine; ½ pound fresh mushrooms, thinly sliced (about 2 cups); 2 tablespoons finely chopped scallion(s); 1 egg yolk; 2 tablespoons finely chopped parsley

Preparation info

Yield:
4
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

As far as I know, the idea of cooking fish in paper bags originated in Louisiana. Indeed, some sources say that it was created in Antoine’s famed New Orleans restaurant in the early 1900s in honor of a well-known Brazilian balloonist named Alberto Santos-Dumont, who was served a dish en papillote because the puffed-up bag resembled a balloon.

In Louisiana, each piece of fish is packaged in a sheet of buttered paper, along with a light cream sauce and crabmeat and shrimp. While pompa