Pompano En Papillote In Paper Bag White House Recipes

Steps:

• First make the stock. Combine heads and bones of the pompanos with celery, onion, 1 teaspoon salt, and 3 cups water. Bring to a boil, reduce heat, and simmer for 30 minutes. Strain stock. Measure 1 cup of stock and set it aside. Pour remaining stock into skillet and add 1/2 cup wine. Season fillets with salt and pepper and fold in half. Place in hot stock and simmer for 8 minutes. Remove from heat and allow fillets to cool in stock. Remove fillets and drain. Meanwhile make the fish velouté. Melt 2 tablespoons butter, add flour, and stir until smooth. Add 1 cup fish stock and cook until thickened, stirring constantly. Set aside. Sauté shallots in remaining 4 tablespoons butter for 5 minutes. Add shrimp, crab meat, garlic, bay leaf, a pinch of thyme, and a dash of Tabasco®. Mix well. Add the remaining 1-1/2 cups wine and cook for 15 minutes, stirring frequently. Cool. To make pompano en papillote, cut 6 parchment paper hearts about 8 inches long and 12 inches wide. Brush them with oil. Place a spoonful of sauce on one side of each heart. Put 1 pompano fillet on top and cover with a little sauce. Fold paper hearts over and around to seal in fish and sauce. Arrange them on an oiled baking sheet and brush them with oil. Bake in a hot oven (450°F) for 15 minutes or until the paper is browned. Serve pompanos immediately in their paper covers. Rip the paper open at the table.