Pompano Buster
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tsps
All-Purpose Flour1
Egg170 g
Jumbo Shrimp170 g
Mushroom1
Lemon1 cup
Sherry (dry)2 tsps
Salted ButterDirections:
1
Rinse fish and pat dry
2
Baste the grill rack with clarified butter
3
Break the eggs onto a platter and mix with the clarified butter to form an egg wash for the fish
4
Preheat the broiler
5
Dust the fish with flour
6
Brush with egg wash on both sides
7
Place under broiler and broil for 5 minutes
8
Remove from the oven turn the fish over and brush and brush with egg wash
9
Return to the broiler and broil until golden brown
10
Remove the shell and then the sand track from the shrimp and cut them in half lengthwise
11
Wash the mushrooms, dry and cut into 1/2-inch slices
12
Saute shrimp and mushrooms a few minutes in a hot pan coated with a little clarified butter
13
Squeeze about 2 teaspoons of lemon juice over the mixture and sprinkle with salt and pepper
14
Add 2 ounces Sherry and ignite
15
Wash, dry and chop the chives
16
Add to shrimp-mushroom mixture
17
Blend the 2 teaspoons of salted butter with the 2 tablespoons of flour to form a "Beurre Manie
18
" Add butter-flour mixture to the pan and stir until well combined
19
Heat a serving platter
20
Slide fish onto platter, cut in half from the head to the tail and pour shrimp-mushroom sauce over fish