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En papillote (French pronunciation: [ɑ̃ papijɔt]; French for "enveloped in paper" [1]), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote.
The pompano is a popular food fish. Chefs like it because the fillets are of even thickness, which aids in cooking. A popular dish created in New Orleans, called "pompano en papillote," is wrapped in parchment paper with a white sauce of wine, shrimp, and crabmeat, and then steamed. [9] The pompano's flesh is oily and looks white and opaque.
Pompano may also refer to various other, similarly shaped members of the Carangidae, or the order Perciformes. Their appearance is of deep-bodied fishes, exhibiting strong lateral compression, with a rounded face and pronounced curve to the anterior portion of their dorsal profile.
There’s a common misconception that professional chefs cook complex meals at home. In reality, the last thing most chefs want to do after a long day in the kitchen is to spend hours making food ...
The aftermath of Hurricane Ian is still being dealt with here and there, but nothing can stop the semi-annual pompano migration. FISHING REPORT: Tasty pompano beginning to pass our way; here's how ...
The current owner, Rick Blount, describes Antoine's food as "Haute Creole", characterized as innovative and sophisticated Creole cooking with strong French traditions. The restaurant has a non-seasonal à-la-carte menu that features dishes with regional influences such as turtle, pompano, redfish, and shellfish, with preparation techniques that ...
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