Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

POMPANO CAPTIVA

Serves: 6

Ingredients

  • 2 pounds pompano fillets
    1/2 teaspoon salt
    1/4 teaspoon ground white pepper
    8 ounces shrimp quenelle forcemeat
    1 tablespoon chopped shallots
    5 ounces dry white wine
    5 ounces fish stock
    6 ounces sliced mushrooms
    1 ounce beurre manié
    3 ounces heavy cream
    2 tablespoon lemon juice
    1 pound diced canned tomatoes
    1 ounce butter

Preparation

  • Flatten pompano fillets with a mallet. Season with salt and pepper.
    Spread quenelle forcemeat over half of each pompano fillet and fold other half over.
    Butter baking pan. Sprinkle with shallots. Arrange fillets on top in one layer.
    Add wine and fish stock. Arrange mushrooms on top of fish. Bake at 400 degrees for 20 to 25 minutes. Transfer fillets onto serving platter.
    Reduce cooking liquid by one third. Stir in beurre manié and cream. Reduce to a medium consistency. Add lemon juice. Season to taste. Saute tomatoes in butter.
    Arrange around pompano. Pour sauce over fish. Serve hot.
Print
Print
Pompano captiva

Add Comment

* Required information
1000
Type the word for the number 9.

Comments (0)

No comments yet. Be the first!