Crabmeat Stuffed Pompano with Roasted Baby Leeks and a Parsley Garlic Butter Sauce (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 pound baby leeks, cleaned |
drizzle olive oil |
salt |
freshly ground black pepper |
4 (4 to 6 ounces) pompano fillets |
creole seasoning, recipe follows |
1/4 cup olive oil |
1 pound fresh crabmeat, picked over for cartilage |
1/2 cup chopped green onions, green part only |
1 teaspoon chopped garlic |
1/2 cup mayonnaise |
1/2 cup fine dried bread crumbs |
1 tablespoon chopped shallots |
2 tablespoons chopped garlic |
1 cup dry white wine |
1/2 pound butter, cold and cubed |
2 tablespoons finely chopped fresh parsley leaves |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. For the Sauce:
2. Preheat the oven to 400 degrees F. Season the leeks with olive oil, salt and pepper. Place on a baking sheet and roast until tender, about 30 minutes. Season both sides of the pompano fillets with Creole seasoning. In a large saute pan, over medium heat, add the oil. When the oil is hot, add 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 minutes. 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, until 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 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.
3. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
4. Combine all ingredients thoroughly. Yield: 2/3 cup
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