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        Pompano Stuffed with Shrimp and Crab en Papillote

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     ¾ cup thoroughly degreased chicken stock, fresh or canned

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     1 cup coarsely diced cooked shrimp

     1 cup coarsely diced crab meat, fresh or canned

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   enough to hold them in 1 layer.
   2. Pour in the chicken stock and white wine, and add a little water if
   the liquid doesn't come halfway up the sides of the fish. Heat the
   baking dish on top of the stove until the liquid begins to simmer.
   3. Then cover the dish loosely with a sheet of wax paper, a little
   larger than the dish itself, and poach the fish in the middle of the
   oven for about 6 minutes, or until the fillets are opaque and almost,
   but not quite, cooked through. Remove the fish from the pan with a
   large metal spatula and spread them open on a platter.
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   5. When the foam subsides, add the chopped shallots or scallions and,
   stirring constantly, cook them for 2 to 3 minutes until they are soft
   but not brown. Stir in the flour and cook for a moment or two until it
   froths, then pour in the cup of reserved poaching liquid.
   6. Cook over moderate heat, stirring constantly with a whisk until the
   sauce issmooth and thick.Add the 2 tablespoons of cream, the lemon
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   fillet alongside the center crease of each heart.
   8. Put an equal amount of the shrimp and crab meat on the lower half of
   each fillet and moisten it with a tablespoon of the sauce. Then fold
   the other half of the fish over it, enclosing the stuffing.
   9. Pour the remaining sauce over each fillet, dividing it equally. Seal
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                     This recipe is also available in:
                    Cuisine » Americas » United States
                    Main Ingredient » Fish » Pompano
                    Main Ingredient » Shellfish » Shrimps
                    Main Ingredient » Shellfish » Crab
                    Dish » Main Course
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         Sieve - is food preparation utensil for mashing vegetables.

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   Brush - is a kitchen utensil used for brushing on butter or egg wash on
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