Recipe: Antoine’s Pompano Pontchartrain
The famed New Orleans restaurant Antoine’s, opened in the French Quarter by a young immigrant named Antoine Alciatore in 1840, aims to make its French Creole food exactly the way Alciatore made it more than 175 years ago.
One of their signature dishes is Pompano Pontchartrain.
Pompano Pontchartrain
(Filet of Gulf Fish with Brown Butter Sauce and Crabmeat)
Serves: 6
Ingredients:
Six 8-10 oz. Pompano filets, skin on, middle bones removed
(Substitute Drum for Pompano)
1/2 cup oil (cotton seed)
1 bunch green onions, chopped finely
1/2 cup white wine
1/2 cup lemon juice
1 1/2 cups melted butter
1 Ib. fresh jumbo lump crabmeat
Pinch of Salt
Pinch of White Pepper
Pinch of Thyme
Pinch of Basil
For Garnish:
6 parsley sprigs
6 pieces of quartered lemon
1/3 cup chopped parsley
Directions:
Start off by sprinkling each Pompano/Drum filet with salt, pepper, thyme and basil on both sides. Brush each side of each filet with oil and place each filet skin up in the pan to cook for 3-4 minutes or until slightly brown. At this point turn filet over in pan and let them cook for another 3-4 minutes on the skin side until done.
While the fish is cooking, in another skillet add green onion, melted butter, lemon juice, white wine, salt, pepper, thyme, basil and crabmeat. Sauté until hot and the mixture starts to boil (not too long, though, because the crabmeat is already steamed). Once fish and crabmeat mixture is finished, place the cooked fish on the center of the plate. Put 1/6 of the crabmeat mixture on top of each Pompano filet. Garnish with a parsley sprig and lemon quarter. Sprinkle with parsley. Enjoy!
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