Pan Seared African Pompano, Meyer Lemon Jasmine Rice, Etouffee Sauce, and Herb Salad
Recipe courtesy of Luke Hand, Chef de Cuisine, Quail West Golf & Country Club, Naples, Fla.
Ingredients
- African Pompano filets - 4 ea., 6-oz.
- grapeseed oil - 1 Tbsp.
- butter - 2 Tbsps., softened
- salt - to taste
- pepper - to taste
- cloves garlic - 2 ea.
- shallot - 1/2 ea.
- Meyer lemon - 1/2 ea.
- thyme - 4 sprigs
- bay leaf - 1 fresh
- tarragon - 1 sprig
- Ingredients for etouffee sauce
- vegetable oil or lard - 1/4 cup
- flour - 1/4 cup (heaping)
- ramp bulbs and stems - 2 handfuls, sliced thin
- fresno - 1 ea., diced
- celery stalk - 1 large, diced
- garlic cloves - 4 ea., chopped
- shellfish stock - 1 pint
- cajun seasoning - 1 Tbsp.
- celery seed - 1/2 tsp.
- smoked paprika - 1 Tbsp.
- salt - to taste
- pepper - to taste
- green onions - 3 ea., chopped
- hot sauce - to taste
- Ingredients for Jasmine Rice:
- fumet - 4 cups
- rice - 2 cups
- meyer lemon zest - 3 ea.
- salt - to taste
- pepper - to taste
- garlic butter - 2 Tbsps.
- fresh chopped herbs - 1/4 cup
Instructions
Procedure:
- Heat oil in a sauté pan over medium heat.
- Season fish and sear in a pan until golden brown.
- Flip and add remaining ingredients to the pan.
- Baste continuously in resulting brown flavored butter until fish is just cooked through.
- Plate dish with a bed of jasmine rice, prepared sauce, spring vegetables (we used fiddlehead ferns, ramp tops, fava beans, and wild mushrooms), and garnish with a mixed fresh herb salad dressed lightly in extra virgin olive oil and Meyer lemon.
