Pompano En Papillotte With Crawfish Sauce

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1 pound (5 medium) leeks, trimmed, white and light-green parts, cleaned, cut in half lengthwise and then into 1/2-inch slices (about 5 cups)

8 ounces (5 medium) carrots, trimmed, peeled and cut into very thin strips (julienne; about 3 cups)

1 pound (2 medium) sweet potatoes, peeled and cut into 1/2-inch chunks (about 3 cups)

4 teaspoons Creole seasoning


Freshly ground black pepper

8 five-ounce pompano fillets, bones and blood lines removed (may substitute mahi-mahi)

2 tablespoons canola oil

3 tablespoons unsalted butter

3 tablespoons flour

1 cup clam juice or fish stock

1 cup heavy cream

1 tablespoon Creole seasoning

1 tablespoon smoked Spanish paprika

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 pounds cooked, peeled and deveined crawfish tail meat (defrosted if using frozen)

6 scallions (trimmed), white and light-green parts, chopped (1/2 cup)

3 tablespoons chopped tarragon

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