Pompano with Crabmeat and Citrus Beurre Blanc

Name: Pompano with Crabmeat and Citrus Beurre Blanc
Yield: 4 Servings
Ingredients: 1/2 cup dry white wine; 1/4 cup minced shallots; 3 tablespoons fresh lemon juice; 3/4 cup whipping cream; 2 large eggs; 1/2 cup whole milk; 1/2 cup all purpose flour; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 4 6-to-8-ounce skinless pompano fillets or other white fish fillets such as black cod or tilapia; 2 tablespoons olive oil; 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes; 1 1/2 teaspoons grated lemon peel; 8 ounces fresh crabmeat, picked over; Chopped fresh parsley

By Annadele s Plantation in Covington LA

August 31, 2004

Recipe notes