FLORIDA POMPANO

3 cups salted water, boiling

1 lime cut in slices

1 sprig of thyme, or (1/2 tsp. dry)

1 bay leaf

6 pompano filets (use small flounder, too)

3 tablespoons butter

1 minced mild onion like a Valdosta or 1015

1-1/2 cup fish stock - make ahead from scraps when you fillet - and/or white wine

1 cup cooked shrimp, in pieces

1/2 cup crab meat, cooked

12 sliced mushrooms

Fresh dill

1/4 tsp. salt

1/2 tsp. white pepper

Two egg yokes

 

Add lime slices bay leaf and thyme to boiling water, reduce heat and poach pompano for 10 to 15 minutes or until they flake. Note: an electric frying pan works well for this step.

Drain the cooked fillets and place them on a piece of parchment paper or foil at least three times bigger than the fish. Top with dill.

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