Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Baby leeks, cleaned

  2. Drizzle of olive oil

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 4 Pompano fillets - (4 to 6 oz ea)

  6. Creole seasoning - seeNote

  7. 1/4 cup 59ml Olive oil

  8. 1 lb 454g / 16oz Fresh crabmeat - picked over

  9. For cartilage

  10. 1/2 cup 31g / 1.1oz Chopped green onions, green part only

  11. 1 teaspoon 5ml Chopped garlic

  12. 1/2 cup 118ml Mayonnaise

  13. 1/2 cup 73g / 2.6oz Fine dried bread crumbs

  14. For The Sauce

  15. 1 tablespoon 15ml Chopped shallots

  16. 2 tablespoons 30ml Chopped garlic

  17. 1 cup 237ml Dry white wine

  18. 1/2 lb 227g / 8oz Butter - cold and cubed

  19. 2 tablespoons 30ml Finely-chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. This recipe yields 4 servings.


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