Pompano en Papillotte With Crawfish Sauce

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Democracy Dies successful Darkness

When radical recount fond memories of New Orleans edifice meals, they are particularly effusive astir pompano en papillote, a specialty astatine Antoine's successful the French Quarter. Part of the dish's allure is purely theatrical: The fish, on with shellfish and a achromatic pick sauce, is served successful sealed parchment insubstantial packets that puff during baking. When the bags are chopped unfastened tableside, they unveil tantalizing aromas.

But the food itself steals the show. Pompano is 1 of the astir highly prized gulf seashore fish. The nutrient is firm, saccharine and sublime and usually commands a precocious price. If you indispensable substitute, usage mahi-mahi.

For this version, the food is sauteed, placed connected beds of blanched vegetables and topped with a heavy crawfish sauce. (Use shrimp oregon crab successful summation to, oregon alternatively of, crawfish, if you prefer.) Adding vegetables to the packets creates a afloat meal. The added bonus: Cleanup is simply a breeze.

The look calls for Creole seasoning, usually a operation of bulb and ail powder, thyme, oregano, basil, paprika, salt, capsicum and cayenne. You tin marque your own, but utilizing an fantabulous store-bought brand, specified arsenic Tony Chachere's oregon Emeril's Bayou Blast, is simply a time-saver.

Prep the vegetables and the condiment (and adjacent saute the fish) the time before. Assemble the bags respective hours successful beforehand and refrigerate, but region them from the refrigerator to bring to country somesthesia 30 minutes earlier baking.

From Real Entertaining columnist David Hagedorn.

Ingredients

For the fish

1 lb (5 medium) leeks, trimmed, achromatic and light-green parts, cleaned, chopped successful fractional lengthwise and past into 1/2-inch slices (about 5 cups)
8 ounces (5 medium) carrots, trimmed, peeled and chopped into precise bladed strips (julienne; astir 3 cups)
1 lb (2 medium) saccharine potatoes, peeled and chopped into 1/2-inch chunks (about 3 cups)
4 teaspoons Creole seasoning
Salt
Freshly crushed achromatic pepper
8 five-ounce pompano fillets, bones and humor lines removed (may substitute mahi-mahi)
2 tablespoons canola oil

For the sauce

3 tablespoons unsalted butter
3 tablespoons flour
1 cupful clam foodstuff oregon food stock
1 cupful dense cream
1 tablespoonful Creole seasoning
1 tablespoonful smoked Spanish paprika
1/2 spoon salt
1/4 spoon freshly crushed achromatic pepper
1 1/2 pounds cooked, peeled and deveined crawfish process nutrient (defrosted if utilizing frozen)

For assembly

6 scallions (trimmed), achromatic and light-green parts, chopped (1/2 cup)
3 tablespoons chopped tarragon

Nutritional Facts

Per serving

Calories
590
Fat
34 g
Saturated Fat
15 g
Carbohydrates
26 g
Sodium
1620 mg
Cholesterol
240 mg
Protein
45 g
Fiber
4 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Real Entertaining columnist David Hagedorn.

Tested by David Hagedorn.

Published October 26, 2010

Updated March 13, 2026