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Crabmeat Stuffed Pompano With Roasted Baby Leeks And Butter
Ingredients
- 1 lb baby leeks, cleaned Drizzle of extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 4 x pompano fillets - (4 to 6 ounce ea) Creole seasoning see * Note
- 1/4 c. extra virgin olive oil
- 1 lb fresh crabmeat picked over for cartilage
- 1/2 c. minced green onions, green part only
- 1 tsp minced garlic
- 1/2 c. mayonnaise
- 1/2 c. fine dry bread crumbs
- 1 Tbsp. minced shallots
- 2 Tbsp. minced garlic
- 1 c. dry white wine
- 1/2 lb butter cool and cubed
- 2 Tbsp. finely-minced fresh parsley leaves
Directions
- Preheat the oven to 400 degrees. Season the leeks with extra virgin olive oil, salt and pepper. Place on a baking sheet and roast till tender, about 30 min.
- Season both sides of the pompano fillets with Creole seasoning. In a large saute/fry pan, over medium heat, add in the oil. When the oil is warm, add in the fillets. Cook on 1 side, flip over and remove from the heat.
- In a mixing bowl, combine the crabmeat, green onions, garlic, mayonnaise, and bread crumbs. Season with Creole seasoning and mix well. Spread a quarter of the crab filling over each fillet. Place in the oven and cook for 8 to 10 min.
- For the sauce: In a small saucepan, over medium heat, combine the shallots, garlic and wine. Bring to a boil and reduce by half. Whisk in the butter, 1 cube at a time, till all of the butter is incorporated and the sauce coats the back of a spoon. Strain through a fine mesh sieve. Season with salt and pepper. Add in the parsley and mix well.
- To serve, lay the fillets in the center of each serving plate. Place the baby leeks around the fillets. Drizzle the sauce over the entire plate. Garnish with parsley.
- This recipe yields 4 servings.
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