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Crabmeat Stuffed Pompano with Roasted Baby Leeks and a Parsley Garlic Butter Sauce (Emeril Lagasse) Recipe

Crabmeat Stuffed Pompano with Roasted Baby Leeks and a Parsley Garlic Butter Sauce (Emeril Lagasse) Recipe

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Crabmeat Stuffed Pompano with Roasted Baby Leeks and a Parsley Garlic Butter Sauce (Emeril Lagasse)

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Ingredients:

Serving

1 lb baby leeks, cleaned
drizzle olive oil
salt
freshly ground black pepper
4 (4 to 6 oz) pompano fillets
creole seasoning, recipe follows
1/4 cup olive oil
1 lb fresh crabmeat , picked over for cartilage
1/2 cup chopped green onions, green part only
1 tsp chopped garlic
1/2 cup mayonnaise
1/2 cup fine dried bread crumbs
1 tbsp chopped shallots
2 tbsp chopped garlic
1 cup dry white wine
1/2 lb butter, cold and cubed
2 tbsp finely chopped fresh parsley leaves
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

For the Sauce:
Preheat the oven to 400 degrees F. Season the leeks with olive oil, salt and pepper. Place on a baking sheet and roast until tender, about 30 minutes. Season both sides of the pompano fillets with Creole seasoning. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the fillets. Cook on 1 side, flip over and remove from the heat. 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 minutes. 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, until 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 the parsley and mix well. 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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly. Yield: 2/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1150.88 Kcal (4819 kJ)
Calories from fat	805.25 Kcal
		% Daily Value*
Total Fat	89.47g	138%
Cholesterol	154.68mg	52%
Sodium	3833.03mg	160%
Potassium	742.96mg	16%
Total Carbs	41.46g	14%
Sugars	8.03g	32%
Dietary Fiber	6.89g	28%
Protein	37.76g	76%
Vitamin C	20.9mg	35%
Vitamin A	0.7mg	23%
Iron	6.3mg	35%
Calcium	195.8mg	20%

Amount Per 100 g
Calories	238.7 Kcal (999 kJ)
Calories from fat	167.01 Kcal
		% Daily Value*
Total Fat	18.56g	138%
Cholesterol	32.08mg	52%
Sodium	794.98mg	160%
Potassium	154.09mg	16%
Total Carbs	8.6g	14%
Sugars	1.67g	32%
Dietary Fiber	1.43g	28%
Protein	7.83g	76%
Vitamin C	4.3mg	35%
Vitamin A	0.1mg	23%
Iron	1.3mg	35%
Calcium	40.6mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.