Catholic Recipe: Pompano Baked in Foil

Also Called: Pompano Papillot

DIRECTIONS

Boil shrimp, crawfish in shells for 10 minutes in heavily salted water; drain and shell. Chop shrimp, crawfish and onion very fine. Melt butter in saucepan; Sauté shrimp mixture in butter, adding flour, nutmeg and salt. Gradually add milk and sherry and cook, stirring constantly, until mixture thickens and comes to a boil. Add a small amount of the hot mixture to egg yolks, stirring rapidly. Return to saucepan and cook, stirring constantly, 2 minutes longer. Slice each fillet in quarters. Place 3 generous spoons of shrimp mixture and fillets of fish in alternate layers on each piece of foil; fold. Bake 18 minutes at 400°. Serve steaming hot in foil. Yield, 4 servings