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Рецепт Crabmeat Stuffed Pompano With Roasted Baby Leeks And Butter

by Global Cookbook

Ингредиенты

1 lb baby leeks, cleaned Drizzle of extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste 4 x pompano fillets - (4 to 6 ounce ea) Creole seasoning see * Note 1/4 c. extra virgin olive oil 1 lb fresh crabmeat picked over for cartilage 1/2 c. minced green onions, green part only 1 tsp minced garlic 1/2 c. mayonnaise

1/2 c. fine dry bread crumbs 1 Tbsp. minced shallots 2 Tbsp. minced garlic 1 c. dry white wine 1/2 lb butter cool and cubed 2 Tbsp. finely-minced fresh parsley leaves

Инструкции

1. Preheat the oven to 400 degrees. Season the leeks with extra virgin olive oil, salt and pepper. Place on a baking sheet and roast till tender, about 30 min.
2. Season both sides of the pompano fillets with Creole seasoning. In a large saute/fry pan, over medium heat, add in the oil. When the oil is warm, add in the fillets. Cook on 1 side, flip over and remove from the heat.
3. In a mixing bowl, combine the crabmeat, green onions, garlic, mayonnaise, and bread crumbs. Season with Creole seasoning and mix well. Spread a quarter of the crab filling over each fillet. Place in the oven and cook for 8 to 10 min.
4. For the sauce: In a small saucepan, over medium heat, combine the shallots, garlic and wine. Bring to a boil and reduce by half. Whisk in the butter, 1 cube at a time, till all of the butter is incorporated and the sauce coats the back of a spoon. Strain through a fine mesh sieve. Season with salt and pepper. Add in the parsley and mix well.
5. To serve, lay the fillets in the center of each serving plate. Place the baby leeks around the fillets. Drizzle the sauce over the entire plate. Garnish with parsley.
6. This recipe yields 4 servings.

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