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POMPANO en PAPILOTTE

 

Makes Serves 2

INGREDIENTS

1/2 cup crabmeat 1/2 shell of a beaten egg

1 pound fillet of pompano 1/2 cup cracker crumbs

4 tablespoons butter salt and red pepper to taste

1 small onion, chopped fine 1/4 teaspoon ground ginger

1 stick celery, chopped fine 1 teaspoon chopped green onion

2 tablespoons flour 1 teaspoon chopped parsley

1/2 cup milk 2 pieces of parchment paper or aluminum foil

1 tablespoon sherry wine (optional) juice of a half a lemon

Directions:

Season pompano with salt and pepper, put in covered dish in refrigerator for 2 or 3 hours.

Cook onion and celery in butter over low heat, stirring, until tender. Stir in the flour,

blend well, add milk, cook and stir until mixture thickens. Pour mixture in a bowl. Let cool.

To the cooled mixture, combine with ginger, egg, cracker crumbs, parsley, green onions,

and wine. Beat well and fold in the crabmeat. Divide the fish into 2 equal parts, place half

on buttered pieces of paper or foil. Spoon crabmeat filling over each and spread evenly.

Place other halves of fish over filling, squeeze lemon over the top, then dot with butter.

Fold paper or foil over, seal all around, crimp the edges together to make the package air tight.

Arrange the papilottes on a baking sheet, and bake in 350 degree preheated oven for 20 to

25 minutes. Serve fish in their envelopes, garnish with lemon wedges.











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