Antoine's Pompano en Papillotte
- 3 medium-sized pompano
- 3 cups water
- 1 chopped shallot, or 2 tablespoons chopped onion
- 6 tablespoons butter
- 2 1/2 cups white wine
- 1 cup crab meat
- 1 cup diced cooked shrimp
- Salt, pepper
- 1/2 clove garlic, minced
- 1 1/2 cups chopped onions
- Pinch thyme
- 1 bay leaf
- 2 cups fish stock
- 2 tablespoons flour
- 2 egg yolks
Clean pompano; cut into 6 fillets, removing head and backbone.
Simmer head, bones, and water (to cover) until there are 2 cups stock.
Saute shallots and fillets in 2 tablespoons butter; add 2 cups.
Wine and simmer gently 5 to 8 minutes until fillets are tender.
Saute crab meat, shrimp, and % garlic clove in 1 tablespoon butter.
Add onion, remaining 1/4 garlic clove; cook 10 minutes.
Add thyme, bay leaf, and add 1 3/4 cups fish stock; simmer 10 minutes.
Blend the flour and butter, gradually add remaining 1/4 cup fish stock.
Add to crab meat mixture with wine stock drained from fillets. Cook, stirring constantly, until thickened.
Beat egg yolks; add hot sauce and 1/4 cup wine. Mix thoroughly. Place in refrigerator to chill until firm.
Cut 6 parchment hearts 12 inches long and 8 inches wide. Oil paper well. Place the sauce (divided into 6 portions) on one side of heart, lay fillet on sauce, and fold over other half of paper. Seal edges of paper by folding over and pinching together all around.
Lay the sealed hearts on an oiled baking sheet and bake at 450 degrees F. 15 minutes, or until the paper hearts are browned. Serve at once, cutting open paper at table.