Liturgical Year : Recipes : Pompano Baked in Foil

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Catholic Recipe: Pompano Baked in Foil

INGREDIENTS

1/4 pound shrimp
1/4 pound crawfish
2 onions
2 tablespoons butter
2 tablespoons flour
ground nutmeg
salt
1 cup milk
1/4 cup sherry
3 egg yolks, slightly beaten
1 pound pompano fillets
4 sheets aluminum foil

Details

Serves: 4
Prep Time: 1 hour
Difficulty: • • • •
Cost: $$$$
For Ages: 15+
Origin: Latin America

Food Categories

Feasts

Christmas Eve

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

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965

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