Pompano en Papillote

Name: Pompano en Papillote
Yield: Serves 4
Cuisine: France
Ingredients: 2 egg yolks; 2 shallots, chopped; ½ lb/250 g cooked crabmeat; 1 clove garlic, chopped; 2 tbsp/15 g flour; ½ lb/250 g cooked peeled shrimp, coarsely chopped; pinch of dried thyme; 2 cups/500 ml fish stock, made with bones and heads from pompano; 2 pompano (about 1 lb/500 g each); 1 cup/250 ml white wine; 2 onions, finely chopped; ¼ cup/60 g butter; 4 bay leaves; salt and pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

The description en papillote is the French term for baking in paper. Canned crabmeat is good in this recipe, but be sure to pick it over to remove any membrane. Bream can be substituted for pompano.

Ingredients

2 pompano (about 1 lb/500 g each)
2 cu

Europe
France
Fish course
Dinner
Pescatarian
Mediterranean

Method

Parchment Paper

Fillet the pompano and remove the skin. Rinse the fillets and dry them well. Use the bones and heads to make stock.
Melt half the butter and sauté the onion until soft but not brown. Add the fish stock, wine, shallots and garlic and boil until the liquid has reduced to 4 or