Pompano en Papillote is a dish made by Jules Alciatore at Antoine's Restaurant in New Orleans for a feast day honoring Brazilian balloons Alberto Santos-Dumont. The dish was based on a dish made by Jules's father, Antoine Alciatore - Pompano Montgolfier - honoring the brothers who had created the first balloon. A pompano filet is baked in a sealed paper envelope with white wine sauce, shrimp, and crabmeat. With a little luck, the steam will inflate a bit of parchment, suggest hot air balloon.
Video Pompano en Papillote
Notes on Preparation
Pompano is the perfect choice for this kind of preparation. The fillet is uniform in thickness, so it will mature evenly. The salmon fillet, for example, tends to be thicker at one end than the other, making it difficult to produce evenly baked results. The texture of pompano is very hard, so it will not be damaged when cooked in a sauce, like a trout fillet. Finally, Pompano has a soft but distinct flavor that will not be lost in the richness of the sauce.
The traditional preparation calls for cutting the heart shape from a piece of parchment paper. VeloutÃÆ'Â © is made with a broth of shrimp combined with white wine (or champagne), shrimp, and lump crab meat. The sauce is spooned onto one side of the paper (which has been oiled) and the fish is placed on it. The other side is folded and the edges are sealed around it. The package is then placed on an oiled cooking sheet and baked in a hot oven (400 degrees) for about 10 minutes. The chocolate packets were placed onto the plate and served as quickly as possible. Every guest slice open the paper, releasing its aroma.
Maps Pompano en Papillote
As the Grand Creole Symbol of New Orleans
It is tempting in the modern culinary world to see Pompano en Papillote with some ridicule - an old war horse that draws attention from a bygone era. But it is important to understand its place in culinary history. In some ways the craft of New Orleans's grand Creole; to understand the dish is to understand the cuisine and the nature of the grand dames of New Orleans restaurants.
The presentation of grilled fish in a paper envelope is about the theater and the spectacle. There is no pure culinary reason to do so. The same effect can be obtained by baking fish on a shallow dish with a tight cover. As long as the contents can be heated quickly and most steam is retained, you will get the same basic dish. But great restaurants are not just about food. Best of all, they create special taste, celebration, achievement, and even a little mystique. Great restaurants today do this. Antoine has been doing it since the mid-19th century. The presentation of en papillote is the attention of the takers in the dining room, as soufflÃÆ' Ã… © always, and much like the towering architectural food now in the 1990's.
The ties to France are part of the New Orleans Creole concept. The city had come to the United States when Jefferson made the Louisiana Purchase in 1803 - more than a hundred years after it was founded. It remained the center of America for French culture, tradition, and immigration into the 20th century. The veloutÃÆ'Â © is one of the 'mother' sauces, fundamental in French cuisine. New Orleans took from France, but also began to instill its own round. Traditional spices in the French version are diced garlic (saute briefly), salt, white pepper, and a pinch of peanuts. A garni bouquet consisting of parsley, bay leaf, and thyme may have been added to the stock of shrimp. New Orleans chefs will add more onions, a little bit of garlic, and a little chili (or spicy sauce) beside white pepper, resulting in a more spicy version than the classics. It was not the tongue that warmed up the heat that came out of the caricature of Cajun food in the 1980s, but rather the temptation that added interest.
The last driving force that forms the nature of New Orleans cooking is the wealth of local food products - in this case, pompano, shrimp, and lump crab meat. New Orleans (and southern Louisiana) is uniquely located. Close to the Gulf of Mexico that produces pompano, snapper, drums, trout, flounder fish, mackerel, shrimp, and sea turtles. But it is also part of the Mississippi River delta system and lies to the south of the wetlands bordering Lake Pontchartrain. From this area comes crabs, backs, and oysters.
See also
- New Orleans cuisine
- Creole Louisiana Cuisine
Note
External links
- Antoine Restaurant
Source of the article : Wikipedia
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