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This is a traditional method for cooking pompano in most of the best restaurants. Pompano is a fatty fish and not for frying.

 

Preheat oven to 450 degrees.

Place on hart shaped parchment paper, 2 medium size skinned pompano fillets.

Cover with Shrimp sauce.

Close the parchment paper, fold the edge and bake for 15 minutes until the paper is browned and puffed.

 

SHRIMP SAUCE

 

Prepare 1 cup white sauce

Melt over low heat, 2 tablespoons butter.

Add and blend over low heat for 3 to 5 minutes, 1 1/2 to 2 tablespoons flour.

Stir in slowly, 1 cup milk

For better consistence, you may scald the milk beforehand; but be sure to avoid lumping, that the roux is cool when you add it.

 

Add:

1 small onion studded with 2 or 3 whole cloves, 1/2 small bay leaf.

Cook and stir the sauce with a wire whisk or wooden spoon until thickened and smooth.

 

Add:

1/2 cup whipping cream.

Rub through a fine sieve, 2 table spoons shrimp butter.

Instead of shrimp butter, you may add 1 tablespoon finely ground shrimp made into a smooth paste with 1 tablespoon butter. Heat to boiling point.

Season to taste and garnish with finely chopped shrimp.

 

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Sarasota Bay Fishing Charters - Saltwater Light-Tackle Sportfishing with Captain Tony Blizzard 


Sarasota, Florida

941.952.8312