Tonight for supper, I made Pompano Meuniere Amandine. The recipe is in my Galatoire’s Cookbook, and it’s one of Galatoire’s best-known dishes. It turned out great!
I halved the recipe in the book to make two servings, and used the pompano we got at Joe Patti’s in Pensacola. The only way I made this different from the book was that I used olive oil rather than vegetable oil, and was a little more generous with the almonds since Av likes them so much.
Ingredients for two servings:
1/2 cup Meuniere Sauce, at most (ingredients: butter, red wine vinegar, lemon juice – recipe below). Even though 1/2 cup doesn’t sound like much, I used a fraction of that…
2 pompano fillets
a little olive oil, for brushing onto the fish
3/4 cup toasted sliced almonds
parsley for the plate
lemon for the plate
First I made the meuniere sauce. There are several different variations on meuniere, but the one for this dish is very, very simple. It takes one stick of butter, melted, stirring constantly, on a medium-low setting. Next was a splash of the red wine vinegar and same amount lemon juice whisked together, then added to the butter once the butter was browned. This makes the butter bubble, so you have to make sure to keep stirring well. When it was well incorporated and stopped foaming/bubbling, I strained the sauce through a sieve and set aside. Keep it warm.
Next, I started the almonds to toast. The oven was preheated to 350* and a baking pan was covered with parchment paper, then the almonds. After 15 minutes in the oven, they were a nice golden brown color.
For the fish, I preheated the oven on a low broil. Here are the pompano fillets on the foil-covered broiler pan:
…brushed them with olive oil, then sprinkled white pepper and paprika on each.
After 12 minutes under the broiler, they were cooked perfectly:
I put one fillet on each plate and covered with the toasted almonds and some meuniere sauce. The lemon and parsley were added also.
Av orders trout amandine pretty often when we go to certain restaurants for supper, and he loved the pompano done this way. It really was great!