SCALLOPINES OF POMPANO
cup canola oil
3/4 cup chopped onion
1 1/2 pounds chopped tomatoes
cloves minced garlic
1 cup tomato juice
salt, ground white pepper to taste
1/2 cup flour
2 tablespoons lemon juice
8 ounces egg
1 1/2 cups velouté sauce (recipe below)
In a medium saucepan, sauté onion with 1/4 cup
oil. Stir over medium heat until onion is transparent. Add chopped tomatoes,
garlic, tomato juice, salt and pepper. Cook over low heat for 15 to 20 minutes
or until sauce is medium thick.
Skin, bone and slice the pompano into
scallopines. Flatten with a mallet. Season with salt, pepper, and lemon juice.
Dredge pompano in flour and sauté briskly in remaining oil, about 2
minutes on each side. Cook noodles in salted boiling water. Drain, and combine
with velouté sauce.
Arrange noodles on preheated serving
platter. Top with pompano scallopines. Spoon hot tomato and onion sauce over
fish. Sprinkle with parsley. Serve hot.
yields approximately 1 3/4 cups
2 cups fish stock
tablespoons unsalted butter
3 tablespoons flour
salt and pepper, to
Bring the stock to a simmer in a large saucepan. In a separate
saucepan, melt the butter over low heat. Stir in the flour. Raise the heat to
medium and stir the butter and flour together for about 2 minutes.
the simmering stock into the roux and keep whisking. When the stock begins to
simmer again, turn down the heat to low and cook until the sauce thickens,
about 10 to 15 minutes.
Season with salt and pepper Strain through a fine