Cajun & Creole

Pompano en Papillote

Name: Pompano en Papillote
Total time: 40 min
Yield: 1 servings
Cuisine: Cajun & Creole
Ingredients: 4 fresh pompano or red snapper fillets (6 oz each); 1/2 lb lump crab meat, 1/4 lb small shrimp; 1/4 cup white wine, 1/4 cup heavy cream; 2 shallots (minced), 2 tbsp butter; 4 large sheets of parchment paper

Delicate Gulf pompano steamed inside a parchment parcel with white wine, butter, shrimp, and herbs — an elegant French-Creole classic that arrives puffed and fragrant.

40 minutes

Serves 1

Dinner

Contains common allergens

Fish Dairy Seafood Shellfish

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Instructions

6 steps

1
Preheat your oven to 400°F (200°C). Cut the parchment paper sheets into large heart shapes.

2
In a skillet, melt butter over medium heat. Sauté the shallots until translucent. Add the shrimp and cook for 2 minutes.
3
Deglaze the pan with white wine, then stir in the heavy cream and lump crab meat. Simmer until slightly thickened, then remove from heat.
4
Place one pompano fillet on one side of each parchment heart. Season with salt and pepper.
5
Spoon the rich seafood sauce over each fillet. Fold the other half of the parchment over the fish and tightly crimp the edges to seal in the steam.
6
Place the parchment pouches on a baking sheet and bake for 15 minutes until the paper puffs up and browns slightly. Serve the pouches unopened.

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