pounds pompano fillets
1/2 teaspoon salt
1/4 teaspoon ground white
shrimp quenelle forcemeat
1 tablespoon chopped shallots
5 ounces dry white wine
5 ounces fish stock
6 ounces sliced
1 ounce beurre manié
3 ounces heavy cream
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
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
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.