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Serves: 6


  • 2 pounds pompano fillets
    1/2 teaspoon salt
    1/4 teaspoon ground white pepper
    8 ounces shrimp quenelle forcemeat
    1 tablespoon chopped shallots
    5 ounces dry white wine
    5 ounces fish stock
    6 ounces sliced mushrooms
    1 ounce beurre manié
    3 ounces heavy cream
    2 tablespoon lemon juice
    1 pound diced canned tomatoes
    1 ounce butter


  • Flatten pompano fillets with a mallet. Season with salt and pepper.
    Spread quenelle forcemeat over half of each pompano fillet and fold other half over.
    Butter baking pan. Sprinkle with shallots. Arrange fillets on top in one layer.
    Add wine and fish stock. Arrange mushrooms on top of fish. Bake at 400 degrees for 20 to 25 minutes. Transfer fillets onto serving platter.
    Reduce cooking liquid by one third. Stir in beurre manié and cream. Reduce to a medium consistency. Add lemon juice. Season to taste. Saute tomatoes in butter.
    Arrange around pompano. Pour sauce over fish. Serve hot.
Pompano captiva

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