Crabmeat Stuffed Pompano With Roasted Baby Leeks And Butter

Recipe Ingredients

1 lb	454g / 16oz	Baby leeks, cleaned
		Drizzle of olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Pompano fillets - (4 to 6 oz ea)
		Creole seasoning - see * Note
1/4 cup	59ml	Olive oil
1 lb	454g / 16oz	Fresh crabmeat - picked over
		For cartilage
1/2 cup	31g / 1.1oz	Chopped green onions, green part only
1 teaspoon	5ml	Chopped garlic
1/2 cup	118ml	Mayonnaise
1/2 cup	73g / 2.6oz	Fine dried bread crumbs
		For The Sauce
1 tablespoon	15ml	Chopped shallots
2 tablespoons	30ml	Chopped garlic
1 cup	237ml	Dry white wine
1/2 lb	227g / 8oz	Butter - cold and cubed
2 tablespoons	30ml	Finely-chopped fresh parsley leaves

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees. Season the leeks with olive oil, salt and pepper. Place on a baking sheet and roast until tender, about 30 minutes.

Season both sides of the pompano fillets with Creole seasoning. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the fillets. Cook on 1 side, flip over and remove from the heat.

In a mixing bowl, combine the crabmeat, green onions, garlic, mayonnaise, and bread crumbs. Season with Creole seasoning and mix well. Spread a quarter of the crab filling over each fillet. Place in the oven and cook for 8 to 10 minutes.

For the sauce: In a small saucepan, over medium heat, combine the shallots, garlic and wine. Bring to a boil and reduce by half. Whisk in the butter, 1 cube at a time, until all of the butter is incorporated and the sauce coats the back of a spoon. Strain through a fine mesh sieve. Season with salt and pepper. Add the parsley and mix well.

To serve, lay the fillets in the center of each serving plate. Place the baby leeks around the fillets. Drizzle the sauce over the entire plate. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D37) - from the TV FOOD - NETWORK

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