📝 About This Recipe
This legendary Creole masterpiece features the buttery, delicate flesh of Gulf Pompano steamed to perfection inside a parchment paper heart. Originating from the historic kitchens of Antoine’s in New Orleans, the fish is smothered in a rich 'Sauce Montgolfier'—a decadent blend of dry white wine, fresh lump crabmeat, and succulent shrimp. As the parchment puff browns in the oven, it creates a pressurized aromatic chamber that ensures every bite is infused with the essence of the sea and the soul of Louisiana.
🥗 Ingredients
The Fish
- 4 pieces Pompano fillets (6-8 oz each, skin-on and pin bones removed)
- 2 teaspoons Creole Seasoning (low-sodium preferred)
- 2 tablespoons Unsalted Butter (melted)
The Seafood Sauce Montgolfier
- 1/2 pound Lump Crabmeat (picked through for shells)
- 1/2 pound Gulf Shrimp (peeled, deveined, and chopped)
- 2 tablespoons Shallots (finely minced)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Chardonnay)
- 1/2 cup Heavy Cream
- 2 tablespoons All-purpose Flour
- 2 tablespoons Unsalted Butter
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Parsley (finely chopped)
Assembly
- 4 sheets Parchment Paper (cut into large heart shapes)
- 1 large Egg White (beaten, to seal the parchment)
👨🍳 Instructions
-
1
Preheat your oven to 425°F (220°C). Place a large baking sheet inside the oven to get hot while you prepare the fish.
-
2
In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the minced shallots and sauté for 2 minutes until translucent.
-
3
Whisk in the flour to create a light roux, cooking for about 1 minute to remove the raw flour taste but without browning it.
-
4
Slowly whisk in the white wine and heavy cream. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
-
5
Gently fold in the chopped shrimp and cook for 2 minutes. Add the lump crabmeat, parsley, and lemon juice. Season with a pinch of Creole spice, then remove from heat and let cool slightly.
-
6
Pat the Pompano fillets dry with paper towels. Season both sides with Creole seasoning and brush the skin side with melted butter.
-
7
Fold each parchment heart in half to create a crease, then open it back up. Lightly butter one side of the crease.
-
8
Place a Pompano fillet, skin-side down, on the buttered half of the parchment paper.
-
9
Spoon a generous quarter of the seafood sauce over the top of the fish, spreading it evenly.
-
10
Fold the other half of the parchment heart over the fish. Starting at the top of the heart, make small, overlapping decorative folds (crimps) along the edges to seal the pouch completely.
-
11
Before closing the final inch of the pouch, brush the edges with the beaten egg white to ensure an airtight seal, then crimp shut.
-
12
Carefully slide the pouches onto the preheated baking sheet. Bake for 15-18 minutes. The parchment should puff up significantly and turn a golden brown.
-
13
Transfer the puffed pouches directly to individual serving plates. Serve immediately while inflated.
💡 Chef's Tips
If you cannot find Pompano, Red Snapper or Sea Bass are excellent buttery substitutes. Ensure the parchment seal is airtight; the steam pressure is what cooks the fish and keeps it moist. Do not overcook the seafood sauce before bagging; it will finish cooking perfectly inside the oven. Use a pair of kitchen shears to cut a cross in the top of the bag at the table for a dramatic, aromatic reveal. Always use fresh lump crabmeat rather than canned for the most authentic New Orleans flavor profile.
🍽️ Serving Suggestions
Pair with a crisp, chilled Chablis or a dry Chenin Blanc to cut through the rich cream sauce. Serve alongside Haricots Verts (French green beans) almondine for a classic texture contrast. A side of Wild Rice Pilaf or Brabant Potatoes is perfect for soaking up the extra sauce. Finish the meal with a classic Bananas Foster or Cafe au Lait for the full Creole experience. Provide a fresh lemon wedge on the side for guests to brighten the dish after opening the pouch.