Pompano with Crabmeat and Citrus Beurre Blanc |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Nancy Dalrymple of New Orleans, Louisiana, writes: Last year, my husband and I celebrated our anniversary with a long weekend at Annadele's Plantation, a charming bed-and-breakfast in nearby Covington. Although the rooms were lovely, what made Annadele's so special was the great food. During our stay we learned that the restaurant is open to the public, so we've been back several times for our favorite dish, the pompano fillet with crabmeat and beurre blanc. Pompano — a delicately flavored white fish — is a popular entrée in and around New Orleans. In Annadele's signature version, the fish is topped with sweet crabmeat and a creamy white wine-lemon sauce. Ingredients:
1/2 cup dry white wine |
1/4 cup minced shallots |
3 tablespoons fresh lemon juice |
3/4 cup whipping cream |
2 large eggs |
1/2 cup whole milk |
1/2 cup all purpose flour |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
4 6- to 8-ounce skinless pompano fillets or other white fish fillets such as black cod or tilapia |
2 tablespoons olive oil |
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes |
1 1/2 teaspoons grated lemon peel |
8 ounces fresh crabmeat, picked over |
chopped fresh parsley |
Directions:
1. Mix wine, shallots, and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to 1/3 cup. Add cream; boil gently until thickened, about 5 minutes. Remove from heat.
2. Whisk eggs and milk in bowl. Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in shallow dish. Dip each fish fillet into egg mixture, then coat both sides of fish with flour mixture. Heat oil in large nonstick skillet over medium-high heat. Add fish; cook until just opaque in center, about 4 minutes per side.
3. Whisk sauce over medium heat until heated through; remove from heat. Add butter a few pieces at a time and whisk just until melted. Stir in lemon peel. Season sauce with salt and pepper.
4. Place 1 fish fillet on each of 4 plates; top with crabmeat. Spoon sauce over; sprinkle with parsley and serve.
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