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Pompano en papillote
Similar to the one made famous at Antoine's, this recipe omits oysters.
2 tbs butter
1/4 cup chopped creole veggie mix
2 tbs chopped shallot
1/2 pound peeled shrimp
1 tbs cajun seasoning
1 tbs flour
2 cups shrimp stock (see below)
1/2 cup champagne (or white wine or beer)
1 cup cream (or half-n-half)
4 parchment paper hearts
1 tbs butter
8 pompano fillets
1/2 lb peeled shrimp
For the sauce, saute the butter, creole veggies, shallot, shrimp and cajun seasoning. Stir in the flour. Add shrimp stock, champagne and cream, making sure not have any lumps left from flour. Bring to a boil, then reduce heat to let sauce simmer while you prepare the fish. The sauce will thicken as it simmers.
Preheat the oven to 375. Open parchment paper hearts and lightly butter them on the inside. Yes, nonstick spray will work fine, too. Spoon a little sauce into the paper, then place 2 pompano fillets on top. Place several shrimp on top of fillets. Season it all with a little cajun seasoning and spoon a little more sauce on top. Fold over the top of the parchment and roll up the edges to form a sealed packet in a half-moon shape. Bake in the oven for 20 minutes, or until fish is nice and flaky. To serve, cut open the top of the bag. Add a little more of that good sauce. Also very good over rice or smashed potatoes.