- Yield: 4 plates
Southwest Florida Pompano
Recipe courtesy of Christopher Robertson, Executive Chef, Carillon Miami Wellness Resort
(Miami Beach, Fla.)
Ingredients
- SW Florida Pompano - 4 filets
- Ingredients for the Citrus Beurre Blanc Sauce:
- white wine - 1 cup
- pink peppercorn - 10 ea.
- bay leaf - 1 ea
- thyme - 1 sprig
- shallot - 1/2 ea., finely chopped
- lemon peel - 1/2 a lemon, free of pith
- sugar - pinch (1/8th tsp.)
- salt - to taste
- butter - 1 lb. (1 inch cubed, cold)
- Ingredients for the Garnish:
- Key West pink shrimp - .25 lb., peeled and deveined, small dice
- salmon caviar - 1 oz.
- gooseberry - 1 cup, quartered
- Persian cucumber - 1 ea, small, seeded and brunoise
- shallot - 1 ea., brunoise
- dill - 2 ozs., chopped, and more picked for garnish
Instructions
Procedure for the Fish:
- Trim belly and score skin to ensure even cooking and no curling.
- Dry skin well before cooking and rest to room temperature.
- Season lightly with good fine grain salt.
- In a lightly oiled pan, sear on medium high heat skin side down until cooked 75% through.
- Flip fish and remove pan from heat.
- Finish with a small amount of butter until just cooked through.
Procedure for the Citrus Beurre Blanc Sauce:
- Combine all ingredients besides butter and salt in a small saucier and reduce at a low simmer by 3/4.
- Strain all solids and discard solids.
- Add strained wine to medium slope sided saucier and, over low heat, fold in butter 1 cube at a time whisking gently. Do not exceed 175°F.
- Reserve at a low temperature for service.
Procedure for the Garnish:
- In a medium saucier, cook shrimp gently with shallots in a small amount of butter.
- When shrimp is 90% cooked, add cucumber, dill, and gooseberry. Remove from heat.
- Combine with beurre blanc and season to taste or garnish plate and pour sauce tableside.
- Spoon caviar into finished plate and garnish with picked dill.
