Broiled pompano fillet with a noilly prat and thyme butter sauce
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Pompano (pronounced as Pahm-pah-noh)is a saltwater fish that has a mild delicate flavor. It works well for any cooking preparation such as broiled, sauté or pan fried. It is also called yellowtail or jackfish.
ingredients
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serves: 4
4 (6-oz/175-g) pompano fillets (skinned)
2 tablespoons (25 g) butter (melted)
Salt and freshly ground black pepper
NOILLY PRAT AND THYME BUTTER SAUCE:
2 1/2 cups (600 ml) Fish Stock
1/4 cup heavy cream
1/4 cup dry vermouth (such as Noilly Prat)
6 tablespoons (75 g) chilled unsalted butter (cut into small pieces)
1 teaspoon thyme leaves
Servings Per Recipe: 4
Amount per Serving
Calories: 412
- Total Fat: 18.5 g
- Saturated Fat: 10 g
- Trans Fat: 0.4 g
- Cholesterol: 59.9 mg
- Sodium: 455.8 mg
- Total Carbs: 49 g
- Dietary Fiber: 1.7 g
- Sugars: 40 g
- Protein: 11.9 g
preparation
1. For the sauce, put the fish stock, cream, and Noilly Prat into a medium-sized pan and boil rapidly until reduced by three-fourths to about 3/4 cup (175 ml). Keep warm.
2. Preheat the broiler. Brush the bombano fillets on both sides with melted butter and season. Place on a lightly buttered baking pan and broil, about 4 inches (10 cm) from the heat, for 8 minutes until just cooked through.
3. Bring the sauce reduction back to a simmer, then whisk in the chilled butter a piece at a time. Stir in the thyme Ieaves and season to taste.
4. Lift the pieces of pompano into the center of four warmed plates. Spoon some of the sauce over the fish and the rest around the edge of the plates.
Cooks' note:
ALTERNATIVE FISH:Pieces of salmon fillet.
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Mommy_loves_to_cook
May 8, 2012