Recipe by mollypaul
The aristocrat of Southern fish. A member of the jack family, this saltwater fish is found in waters off South Atlantic and Gulf states. Its succulent, fine-textured, flesh has a mild, delicate flavor. Pompano is considered by many to be America's finest fish and a little on the expensive side. Pompano is available whole and in fillets, both fresh and frozen. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 cups shrimp, cooked and peeled
- 2 eggs
- 1 cup cream, divided
- 1⁄2 cup mushroom, chopped
- 1⁄4 cup sherry wine
- ground pepper
- 6 lbs boned pompano
Directions See How It's Made
- Preheat oven to 350°F.
- Grind shrimp.
- Beat eggs and half of the cream together.
- Mix shrimp, mushrooms, wine and seasoning together and stir in cream/egg mixture; stir to a smooth paste.
- Spread mixture on half the pompano.
- Fasten the two halves of fish together and place in baking dish.
- Pour remaining cream over the fish and bake for 45 minutes.