pompano en pipelot recipes ingredients
Pompano is a tasty and versatile fish that can be cooked in a variety of ways, but cooking it in parchment paper, or “en papillote,” is a simple and healthy method that helps preserve its delicate flavor and texture.
In this article, we’ll explore what pompano en papillote is, why it’s a great way to cook pompano, and provide some delicious recipes to get you started.
What is Pompano en Papillote?
Pompano en papillote is a French cooking technique that involves baking fish inside a parchment paper packet. The fish is seasoned and wrapped tightly in parchment paper along with vegetables, herbs, and other ingredients, then baked in the oven.
The parchment paper traps steam, allowing the fish to cook gently and evenly. This method of cooking helps to preserve the flavor and texture of the fish, while also allowing it to cook in its own juices, resulting in a moist and flavorful dish.
Why Cook Pompano en Papillote?
Cooking pompano en papillote has a number of benefits. Firstly, it’s a healthy cooking method that doesn’t require any added fat, making it a great choice for those watching their calorie intake. Secondly, it’s a simple and easy way to cook pompano that doesn’t require any special equipment or techniques. Finally, cooking pompano en papillote is a great way to infuse the fish with delicious flavors from herbs, spices, and other ingredients.
Ingredients pompano en pipelot recipes
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.
