Ingredients

4 12-inch squares of baking parchment
6 tablespoons butter
1/4 cup flour
2/3 cup scallions, finely minced
1 tablespoon fresh parsley, finely minced
1 tablespoon dry white wine or stock
1/4 teaspoon salt
1/2 teaspoon white pepper
1/8 teaspoon cayenne
2 large egg yolks, lightly beaten
6 tablespoons heavy cream
1 cup boiled fresh shrimp, broken
1/2 cup lump crabmeat
1/2 cup fresh shucked small oysters, (about 18), drained
4 (4-6 oz.) pompano fillets
Additional butter

Directions

To form papillotes, trim each square of baking parchment into the shape of a heart and crease down the center; set aside.

Melt butter, gradually add flour, stirring constantly, and cook for 2 minutes. Add shallots and parsley; cook 5 minutes and remove from heat. Add wine or stock, salt, pepper, cayenne, egg yolks and cream; mix thoroughly. Return pan to low heat and add shrimp, crabmeat and oysters. Cook about 5 minutes, stirring gently.

Butter inside of each papillote, then fold in half, buttered side in. Fold up the edge of the bottom half to form a lip about 3/4-inch deep. Pour half of the sauce, in equal quantities, on the bottom half of each papillote. Place a piece of fish on the sauce, then pour the remaining sauce over the fish. Fold down the top half of the papillote. Bring the top and bottom edges together, folding them over tightly several times. Be sure the pointed tip is tightly closed. Put the sealed papillotes in a large shallow baking dish or heavy baking pan; bake at 425 for 10-18 minutes, depending on the thickness of the fillet. Makes 4 servings.

Note: Redfish, trout or red snapper may be substituted for pompano.

Each serving contains 494 calories; 37 gm fat; 531 mg sodium; 317 mg cholesterol.