Pompano a la Maitre d’Hotel

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Fine Pompano, or Small Ones in Weight to Equal Three Slice
  • A Tablespoonful of Olive Oil
  • A Tablespoonful of Butter
  • The Juice of a Lemon
  • A Lemon, Sliced
  • Parsley to Garnish
  • A Sauce a la Maitre d’Hotel


There is only one way to cook Pompano and that is to broil it and serve with a Sauce a la Maitre d’Hotel.

To broil the Pompano, split the Fish in the middle of the back if the Fish is large; if small, broil whole. Season well by rubbing with salt and pepper, mixed with a little sweet oil. Put the Pompano on the broiler and see that it is browned well on both sides, using always the double wire broiler. When done, place in a heated dish (heat by placing in a bain-marie or hot-water bath and dry thoroughly). Butter the Fish nicely and squeeze the juice of a lemon on it. Garnish with parsley and sliced lemon and serve with a Sauce a la Maitre d’Hotel. You will have a dish that a king might envy.