Pompano En Papillote Recipe

"En papillote" refers to the method of preparation - after brief poaching, the fish is wrapped in foil (or oiled paper) and cooking is finished in the oven.

You will need :-

2 pompano fillets* (about 1/2 pound each)

New Orleans Mushrooms Sauce (below)

Soft butter or margarine

3/4 cup cleaned cooked shrimp

(about 12 medium)

Cut fillets in half crosswise. Poach fish as directed at left except - simmer only 3 minutes and reserve 1/2 cup fish stock.

Heat oven to 350°. Prepare New Orleans Mushrooms Sauce. Cut 4 rectangles, each about 12x8 inches, of heavy-duty aluminum foil; brush top side of each with butter.

Spoon 3 tablespoons New Orleans Mushroom Sauce on one half of each rectangle. Place a piece of fish on sauce; top with 3 shrimp and 1 tablespoon sauce. Fold other half of each foil rectangle over fish and fold edges together to seal.

Place foil packet on baking sheet; bake 20 minutes. To serve, cut slits in top of each packet and fold back foil

Serves  4.

*Fillets of trout, pike, halibut or haddock can be substituted for the pompano fillets.

New Orleans Mushroom  Sauce :-

1/2 cup reserved fish stock

1 chicken bouillon cube or 1 teaspoon instant chicken bouillon

3 tablespoons butter or margarine

3 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon celery salt

1/2 cup milk

1 can (3 oz.) sliced mushrooms, drained

Heat fish stock to boiling. Dissolve bouillon cube in stock; set aside. Melt butter in small saucepan. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.

Stir in milk and bouillon stock. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mushrooms; heat through.