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Pompano Papillote

Pompano Papillote recipe image
This elegant Pompano Papillote features tender fish steaks baked in sealed foil packets with a rich, creamy Creole sauce. The dish combines the delicate flavor of pompano with shrimp and crabmeat, all bound together by a silky sauce made with milk, egg yolks, and Worcestershire sauce. Aromatics like onion, garlic, and nutmeg add depth, while dry sherry provides a subtle tang. Cooking en papillote steams the fish in its own juices, ensuring it remains moist and flavorful. Perfect for a special dinner or a sophisticated weeknight meal, this recipe delivers restaurant-quality results with home-style comfort. Serve immediately while the foil packets are still warm for the best experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 194.6
Description
This elegant Pompano Papillote features tender fish steaks baked in sealed foil packets with a rich, creamy Creole sauce. The dish combines the delicate flavor of pompano with shrimp and crabmeat, all bound together by a silky sauce made with milk, egg yolks, and Worcestershire sauce. Aromatics like onion, garlic, and nutmeg add depth, while dry sherry provides a subtle tang. Cooking en papillote steams the fish in its own juices, ensuring it remains moist and flavorful. Perfect for a special dinner or a sophisticated weeknight meal, this recipe delivers restaurant-quality results with home-style comfort. Serve immediately while the foil packets are still warm for the best experience.
Ingredients
  • 1 Onion, small, chopped
  • 2 tablespoon Olive oil
  • 2 tablespoon Butter or margarine
  • 3 tablespoon Flour, all-purpose
  • 1 1/2 cup Milk
  • 1/4 teaspoon Nutmeg
  • 1 tablespoon Worcestershire sauce
  • 1/2 pound Shrimp, cooked and chopped
  • 1/2 pound Crabmeat, cooked and chopped
  • 2 Pompano steaks (about 1.5 lbs total)
  • 2 Egg yolks, beaten
  • 1 Garlic clove, crushed
  • 3 tablespoon Dry sherry
  • To taste Salt
  • To taste Black pepper
  • To taste Paprika
Directions
  1. 1
    Preheat oven to 375°F (190°C).
  2. 2
    In a skillet over medium heat, sauté the chopped onion in olive oil and butter until soft and translucent.
  3. 3
    Reduce heat to low; gradually stir in the flour, milk, nutmeg, and Worcestershire sauce.
  4. 4
    Continue stirring constantly to blend the sauce until it thickens slightly and is smooth.
  5. 5
    Remove the skillet from heat; immediately stir in the beaten egg yolks, crushed garlic, dry sherry, cooked shrimp, and crabmeat.
  6. 6
    Season the pompano steaks with salt, black pepper, and paprika.
  7. 7
    Tear two large sheets of aluminum foil (about 15 inches square each) and spoon half of the seafood sauce onto the center of each sheet.
  8. 8
    Place one pompano steak on top of the sauce on each foil sheet.
  9. 9
    Fold the foil over the fish and seal the edges tightly to create leak-proof envelopes.
  10. 10
    Place the foil packets in a large baking dish and bake in the preheated oven for 20 minutes.
  11. 11
    Remove from oven and let rest for 1 minute before carefully opening the foil to serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 194.6kcal
% Daily Value *
Total Fat 13.8g22%
Saturated Fat 3.4g17%
Cholesterol 1.8mg1%
Sodium 131.1mg6%
Total Carbohydrate 13.5g5%
Dietary Fiber 0.4g2%
Sugars 4.7g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pompano, fish, seafood, creole, papillote, en papillote, shrimp, crabmeat, foil baking, easy dinner, special occasion, white fish, creamy sauce, sherry, garlic, onion, butter, egg yolks
Read it online: https://www.chefs-mate.com/recipe/pompano-papillote/