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Onion Crusted Pompano with Chervil Jus
Recipe Information
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Rating: 7.33 with 3 votes
Servings: 4
Prep Time:: Less than 15 minutes
Cook Time: 15 to 30 minutes
Cooking Method: Baked
Meal Type: Entree
Main Fish: Pompano
Ingredients
  • 2 large Vidalia onions shaved into 1/4-inch rings
  • 1/4 cup Dijon mustard
  • 4 (6-ounce) pompano fillets
  • 1/4 cup bacon fat
  • 3 cups chicken stock
  • 1/4 cup chopped fresh chervil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallots
  • Salt and pepper
  • 3 cups mashed potatoes
  • 1/2 cup red pepper paint
  • Fresh chervil sprigs
Directions
Preheat the oven to 400 degrees. Season each filet with Essence. Lightly rub each fillet with the Dijon mustard. Using a cloth napkin, folded in half, cover the bottom half of the napkin with a fourth of the shaved onion. Place the fillet directly on top of the shaved onions. Roll the fish up tightly to the end. This will secure the crust around the fish. In a saute pan, heat the bacon fat. When the fat is hot, saute the fish for 3 minutes on one side, or until the onions are seared and crispy. Flip the fish over and finish cooking in the oven. Roast the fish for 8 to 10 minutes or until the fish is done. In a sauce pot, combine the chicken stock, chervil, shallots, and garlic. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid for 25 to 30 minutes. Season with salt and pepper. Remove from the heat. Remove the fish from the oven. Mound the potatoes in the center of the plate. Place the crusted fish directly on top. Spoon the sauce around the fish. Garnish with the red pepper paint on the rim and fresh chervil.
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7.33 with 3 votes
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Michael | Posted: September 12, 2005

This recipe is probably very easy once you have witnessed someone else prepare it, but until then.... Essence of what? This seems like a really good way to prepare pompano but needs some clarification. Rolling the mustard covered fillet with the napkin and onions does what? Makes the onions stick to the fish so they can "become" the crust?

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