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 POMPANO PORTOBELLO MORNAY



With thanks to the Florida Department of Agriculture and Consumer Services

First catch your Pompano! Actually you need 4 fillets.
Melt 4 tablespoons butter in a large sauté pan over medium-high heat. Add mushroom slices; sauté about 7 minutes until soft and lightly browned. Add brandy and simmer until liquid reduces to a glaze. Reduce heat to medium and add cream, Parmesan cheese and thyme; simmer 7 minutes until sauce thickens, stirring occasionally. Season with salt and pepper and keep warm. Season the fillets with seafood seasoning. Melt remaining 4 tablespoons butter in a large skillet over medium-high heat. Add fish and sauté 3 minutes per side, turning once, until cooked through and opaque in the center. Transfer fillets to serving plate and spoon sauce over.

 Ingredients

  1. 8 tablespoons butter, dived.

  2. 3 medium Florida Portobello mushrooms, sliced

  3. 1/2 cup of Brandy

  4. 1 cup of heavy cream

  5. 1/4 cup of grated Parmesan cheese

  6. 2 fresh Florida thyme leaves, minced

  7. salt and pepper to taste

  8. 1 tablespoonful seafood seasoning

  9. 4  x 6oz Florida Pompano fillets

Serves four persons.

 Wine

To compliment this we suggest you a dry white wine. Perhaps a Muscadet.

 

 

 


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