CookEat Recipe
Fried Pompano Horly with Tomato Sauce
Breadcrumb-coated pompano fillets fried until golden, with lemon and hot tomato sauce.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
Have a fishmonger lift the fillets from two medium fresh whole pompanos of one pound each, skin and remove every bone. Keep cold until coating. Season with the separate one teaspoon salt and half a teaspoon white pepper, roll lightly in flour, dip in beaten whole egg and coat in fresh breadcrumbs.
Step 5
Prepare a fresh refined canola-oil bath in a suitable deep fryer or deep stable pan, following its safe fill and heating instructions and keeping it below smoking. Fry the fillets in uncrowded batches for about ten minutes, until golden, the thickest fish centres reach 70°C and the egg coating reaches at least 160°F, with the flour fully cooked. Lift out and drain thoroughly on clean absorbent paper or cloth. Discard used coating ingredients.
Step 6
Measure one actual gill of the finished hot tomato sauce into a warm sauce bowl. Dress the fish on a clean hot dish lined with a food-safe folded napkin, decorate with six lemon quarters and a little washed parsley and serve promptly with the sauce separately.
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