Recipe of the Week: Pompano Duarte
Pompano Duarte
Serves 6
Ingredients:
¼ Cup Clarified Butter
6 Small Pompano Fillets, skinless about 6 ounces each
¾ Cup Garlic Butter (recipe listed below)
1 Pound Louisiana Gulf Shrimp
1 Teaspoon Fresh Oregano, finely chopped
1 Teaspoon Fresh Thyme, finely chopped
1 Teaspoon Fresh Basil, finely chopped
1 Teaspoon Red Pepper Flakes
1 Teaspoon Black pepper, coarsely cracked
½ Cup Diced Tomatoes, canned, peeled, and drained
1 Cup Beurre Blanc Sauce, warm (recipe listed below)
Method: Preheat the oven to low heat and place six dinner plates inside to warm. Assemble the Garlic Butter, herbs and spices, tomatoes and Beurre Blanc Sauce near the stove.
Place a very large skillet (or cook in batches) over high heat and add the clarified butter. Season the fillets with salt and pepper, and sauté, without crowding, for 2 to 3 minutes on each side, until golden (total cooking time will depend on the thickness of the fillets). Transfer the pompano to a platter and keep warm in the oven, loosely covered with aluminum foil, while you make the sauce.
Add the garlic butter to the same skillet used for cooking the fish and place over medium heat. Add the shrimp and cook until they turn pink, about 2 minutes. Spoon off the excess butter from the pan and add the chopped herbs, red pepper flakes, black pepper, and tomatoes. Cook for 2 minutes, stirring occasionally, and then stir in the Beurre Blanc Sauce.
Presentation: Spoon the sauce and shrimp over the pompano and serve immediately, providing the hot plates at the table.
Garlic Butter
Yield: 1-1/2 cups
Ingredients:
3 Sticks (12 ozs.) Unsalted Butter, at room temperature
6 Cloves Garlic, very finely chopped
¼ Cup Herbsaint Liqueur or Pernod
1 Cup Flat-Leaf Parsley, finely chopped
Kosher Salt or Sea Salt
Freshly Ground Black Pepper
2 Teaspoons Louisiana Crystal Hot Sauce
Method: In a food processor or an electric stand mixer, mix the butter until smooth. Add the chopped garlic and process until smooth, then add the Herbsaint, chopped parsley, and salt and pepper to taste. Mix until completely smooth and all of the liqueur is absorbed; this may take 3 to 5 minutes in a stand mixer, but will take less time in a food processor. Taste for seasoning and adjust if necessary.
Beurre Blanc Sauce
Yield: About 1 cup
Ingredients:
1/3 Cup Dry White Wine
1/3 Cup Heavy Cream
1 Large Shallot, very finely chopped
1 ½ Sticks (6 ozs.) Unsalted Butter, cut into 1/2 -inch cubes, softened
½ Teaspoon Kosher Salt or Sea Salt
1/8 Teaspoon White Pepper, preferably freshly ground
2 Tablespoons Fresh Chives, snipped
2 Teaspoons Louisiana Crystal Hot Sauce
Method: In a small saucepan, combine the wine, cream, shallot, and place over medium-high heat. Bring to a boil, and then reduce the heat to low. Simmer gently until reduced to about 2 tablespoons, watching carefully, for about 10 minutes. Set aside for up to one hour before finishing the sauce, if desired, or finish immediately.
Place the saucepan over low heat to warm through, if necessary. As soon as it is steaming, add all of the butter at once and swirl the saucepan or whisk the sauce continuously until the butter is thoroughly absorbed and the sauce is smooth. Remove from the heat immediately, and stir in the pepper and chives. Use within 10 minutes or keep warm, covered, in the top of a double boiler over hot but not simmering water for up to one hour, stirring occasionally.
Serves 6 Ingredients: ¼ Cup Clarified Butter 6 Small Pompano Fillets, skinless about 6 ounces each ¾ Cup Garlic Butter (recipe listed below) 1 Pound Louisiana Gulf Shrimp 1 Teaspoon Fresh Oregano, finely chopped 1 Teaspoon Fresh Thyme, finely chopped 1 Teaspoon Fresh Basil, finely chopped 1 Teaspoon Red Pepper Flakes 1 Teaspoon Black pepper, coarsely cracked ½ Cup Diced Tomatoes, canned, peeled, and drained 1 Cup Beurre Blanc Sauce, warm (recipe listed below) Method: Preheat the oven to low heat and place six dinner plates inside to warm. Assemble the Garlic Butter, herbs and spices, tomatoes and Beurre Blanc Sauce near the stove. Place a very large skillet (or cook in batches) over high heat and add the clarified butter. Season the fillets with salt and pepper, and sauté, without crowding, for 2 to 3 minutes on each side, until golden (total cooking time will depend on the thickness of the fillets). Transfer the pompano to a platter and keep warm in the oven, loosely covered with aluminum foil, while you make the sauce. Add the garlic butter to the same skillet used for cooking the fish and place over medium heat. Add the shrimp and cook until they turn pink, about 2 minutes. Spoon off the excess butter from the pan and add the chopped herbs, red pepper flakes, black pepper, and tomatoes. Cook for 2 minutes, stirring occasionally, and then stir in the Beurre Blanc Sauce. Presentation: Spoon the sauce and shrimp over the pompano and serve immediately, providing the hot plates at the table. Garlic Butter Yield: 1-1/2 cups Ingredients: 3 Sticks (12 ozs.) Unsalted Butter, at room temperature 6 Cloves Garlic, very finely chopped ¼ Cup Herbsaint Liqueur or Pernod 1 Cup Flat-Leaf Parsley, finely chopped Kosher Salt or Sea Salt Freshly Ground Black Pepper 2 Teaspoons Louisiana Crystal Hot Sauce Method: In a food processor or an electric stand mixer, mix the butter until smooth. Add the chopped garlic and process until smooth, then add the Herbsaint, chopped parsley, and salt and pepper to taste. Mix until completely smooth and all of the liqueur is absorbed; this may take 3 to 5 minutes in a stand mixer, but will take less time in a food processor. Taste for seasoning and adjust if necessary. Beurre Blanc Sauce Yield: About 1 cup Ingredients: 1/3 Cup Dry White Wine 1/3 Cup Heavy Cream 1 Large Shallot, very finely chopped 1 ½ Sticks (6 ozs.) Unsalted Butter, cut into 1/2 -inch cubes, softened ½ Teaspoon Kosher Salt or Sea Salt 1/8 Teaspoon White Pepper, preferably freshly ground 2 Tablespoons Fresh Chives, snipped 2 Teaspoons Louisiana Crystal Hot Sauce Method: In a small saucepan, combine the wine, cream, shallot, and place over medium-high heat. Bring to a boil, and then reduce the heat to low. Simmer gently until reduced to about 2 tablespoons, watching carefully, for about 10 minutes. Set aside for up to one hour before finishing the sauce, if desired, or finish immediately. Place the saucepan over low heat to warm through, if necessary. As soon as it is steaming, add all of the butter at once and swirl the saucepan or whisk the sauce continuously until the butter is thoroughly absorbed and the sauce is smooth. Remove from the heat immediately, and stir in the pepper and chives. Use within 10 minutes or keep warm, covered, in the top of a double boiler over hot but not simmering water for up to one hour, stirring occasionally.