Fish En Papillote - Magic Seasoning Blends

Name: Fish En Papillote - Magic Seasoning Blends
Ingredients: 4 tablespoons, plus 2 teaspoons Chef Paul Prudhomme's Seafood Magic®; ½ teaspoon ground nutmeg; 10 tablespoons (1 1/4 sticks) unsalted butter, in all; ¼ cup all-purpose flour; 6 ounces bacon, diced; 1 cup diced ham (about 4 ounces); 2 cups chopped onions; 2 cups chopped green bell peppers; 1 cup chopped celery; 3 cups sliced fresh mushrooms; 1 cup seafood stock; 2 cups heavy cream; ½ pound lump crabmeat, picked over for shells and cartilage; ½ pound peeled shrimp (about ¾ pound unpeeled shrimp); 6 filets of any fresh fish available in your area, such as pompano, tilapia, grouper, sole; Parchment paper (available in kitchenware shops and some supermarkets)

www.magicseasoningblends.com

The long-famous Antoine’s restaurant in New Orleans is credited with inventing Pompano en Papillote, created in honor of a celebrated balloonist who was visiting the city.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.magicseasoningblends.com.

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Ingredients

4 tablespoons, plus 2 teaspoons Chef Paul Prudhomme's Seafood Magic®
½ teaspoon ground nutmeg
10 tablespoons (1 1/4 sticks) unsalted butter, in all
¼ cup all-purpose flour
6 ounces bacon, diced
1 cup diced ham (about 4 ounces)
2 cups chopped onions
2 cups chopped green bell peppers
1 cup chopped celery
3 cups sliced fresh mushrooms
1 cup seafood stock
2 cups heavy cream
½ pound lump crabmeat, picked over for shells and cartilage
½ pound peeled shrimp (about ¾ pound unpeeled shrimp)
6 filets of any fresh fish available in your area, such as pompano, tilapia, grouper, sole
Parchment paper (available in kitchenware shops and some supermarkets)