Pompano En Papillote | Adelphia Seafood, Pennsylvania
Remove the head and dress the pompano. Wash it thoroughly with cold water, being sure to get inside the body cavity with a knife so you can score and wash out
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Cooking tools:
- Chef's knife
- Oven
- Stove
- Saute pan
- Mixing bowl
- Parchment paper
- Baking sheet
- Saucepan
- Whisk
- Spoon
- Measuring spoon
Ingredients
- 1 small whole pompano
- 3 tbsp olive oil
- salt
- black pepper
- ½ pound Crabmeat
- 1 tbsp garlic (chopped)
- 1 piece parchment paper
- 2 tbsp parsley (chopped)
- ½ cup fresh lemon juice
- ¼ cup shallots (chopped)
- ½ pound butter (cubed, cold)
- 5 sprigs fried parsley
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