Recipe: Antoine's Pompano en Papillote for nita, fl

Pompano en Papillote

"Many a chef has created a dish, but only God could have cooked that fish."
Cecil B. DeMille, in response to eating Antoine's Pompano en Papillote

3 medium-sized pompanos*
3 cups water
1 chopped shallot or 2 tablespoons chopped onion
6 tablespoons butter
2 1/4 cups white wine
1 cup crabmeat
1 cup diced cooked shrimp
1/2 clove garlic, minced
1 1/2 cups chopped onions
Pinch thyme
1 bay leaf
2 cups fish stock
2 tablespoons flour
2 egg yolks
Salt and pepper

* Fresh salmon, sea trout, or striped bass may be used when pompano is unavailable

Clean pompanos and cut into 6 fillets, removing head and backbone. Simmer heads and bones in water until there are 2 cups stock. Saut fillets with shallot in 2 tablespoons butter and add 2 cups wine. Cover and simmer slowly until fillets are tender, about 5-8 minutes.
Saut crabmeat, shrimp, and 1/4 clove garlic in 2 tablespoons butter. Add onion and remaining garlic and cook 10 minutes. Add thyme, bay leaf, and
1 3/4 cups fish stock, and simmer 10 minutes.
Melt 2 tablespoons butter, blend in flour, and gradually stir in remaining 1/4 cup fish stock. Add to crabmeat mixture with wine stock drained from fillets. Simmer, stirring constantly, until thickened. Beat egg yolks and mix with sauce and remaining 1/4 cup wine. Add salt and pepper to taste. Chill in refrigerator until firm.
Cut 6 parchment hearts 12 inches long and 8 inches wide. Oil paper well. Place sauce (divided into 6 portions) on one side of heart, lay fillet on sauce, and fold over other half of paper. Seal edges of paper by folding over and pinching together all around. Lay sealed hearts on an oiled baking sheet and bake at 450 F. 15 minutes, or until paper hearts are browned. Serve at once, cutting open paper at table. Serves 6.