Tommy’s Pompano en Papillote

Name: Tommy's Pompano en Papillote
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 10 tbsp. unsalted butter; 1 ⁄ 4 cup flour; 3 cups half & half; Kosher salt and freshly ground black pepper, to taste; 1 cup thinly sliced mushrooms; 2 tbsp. dry sherry; 8 shucked bluepoint oysters, juices reserved; 10 oz. medium shrimp (about 20), peeled and deveined; 1 ⁄ 4 lb. jumbo lump crabmeat; 2 tbsp. finely chopped parsley; 2 scallions, finely chopped; 4 (6-oz.) pompano filets; 1 tbsp. paprika

Serves
serves 4

PICASA

Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine. This recipe first appeared in our April 2013 special feature on New Orleans.

Ingredients

10 tbsp. unsalted butter
¹⁄₄ cup flour
3 cups half & half
Kosher salt and freshly ground black pepper, to taste
1 cup thinly sliced mushrooms
2 tbsp. dry sherry
8 shucked bluepoint oysters, juices reserved
10 oz. medium shrimp (about 20), peeled and deveined
¹⁄₄ lb. jumbo lump crabmeat
2 tbsp. finely chopped parsley
2 scallions, finely chopped
4 (6-oz.) pompano filets
1 tbsp. paprika

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Instructions

Step 1

Heat 4 tbsp. butter in a 2-qt. saucepan over medium-high heat. Whisk in flour; cook 2 minutes. Add half & half and bring to a boil; reduce heat to medium and cook, until thick, 2-3 minutes. Season with salt and pepper; set bechamel aside.

Step 2

Heat remaining butter in a 12" skillet over medium-high heat. Cook mushrooms until browned, 4-6 minutes. Add sherry, oyster juices, salt, and pepper; cook until reduced by half, 2-3 minutes. Remove from heat; stir in oysters, shrimp, crab, parsley, scallions, and bechamel.

Step 3

Heat oven to 500°. Cut out four 16" x 10" heart-shaped pieces parchment paper; fold hearts in half and crease. Working with one filet at a time, place on one side of heart; season with salt and pepper. Put one quarter of seafood mixture over filet; sprinkle with paprika. Fold paper over filet and fold up edges to seal; transfer to a baking sheet. Bake until fish is cooked, 8-10 minutes.

Heat 4 tbsp. butter in a 2-qt. saucepan over medium-high heat. Whisk in flour; cook 2 minutes. Add half & half and bring to a boil; reduce heat to medium and cook, until thick, 2-3 minutes. Season with salt and pepper; set bechamel aside.
Heat remaining butter in a 12" skillet over medium-high heat. Cook mushrooms until browned, 4-6 minutes. Add sherry, oyster juices, salt, and pepper; cook until reduced by half, 2-3 minutes. Remove from heat; stir in oysters, shrimp, crab, parsley, scallions, and bechamel.
Heat oven to 500°. Cut out four 16" x 10" heart-shaped pieces parchment paper; fold hearts in half and crease. Working with one filet at a time, place on one side of heart; season with salt and pepper. Put one quarter of seafood mixture over filet; sprinkle with paprika. Fold paper over filet and fold up edges to seal; transfer to a baking sheet. Bake until fish is cooked, 8-10 minutes.