Best 3 Pompagne Recipes

**Pompagne: A Delicious Combination of Bread and Fruit**

Pompagne, a delightful fusion of bread and fruit, is a versatile dish that can be enjoyed as a sweet or savory treat. From the classic French apple pompadour to the savory onion and cheese pompadour, this unique dish offers a range of flavors to tantalize your taste buds. Whether you're looking for a quick and easy breakfast, a satisfying lunch, or a decadent dessert, our collection of pompadour recipes has something for everyone. Explore the sweet and tangy flavors of the apple pompadour, indulge in the cheesy goodness of the onion and cheese pompadour, or create your own unique combination with our versatile basic pompadour recipe. With its simple ingredients and endless possibilities, pompadour is a dish that will surely become a favorite in your kitchen.

Let's cook with our recipes!

BAKED POMPANO

Baked Pompano image

Delicious fall-off-the-bone fish.

Provided by gomer45

Categories Seafood Fish

Time 1h2m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup soy sauce
½ cup rice cooking wine
5 tablespoons olive oil, divided
2 teaspoons hoisin sauce
2 teaspoons fish sauce
2 teaspoons oyster sauce
1 lime, halved
1 shallot, diced
1 (2 inch) piece peeled fresh ginger, diced
1 (1 1/2) pound whole pompano fish, gutted and cleaned
1 teaspoon dried dill, or to taste
salt and ground black pepper to taste
2 cups napa cabbage leaves, or as needed

Steps:

Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.
Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes.
Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides.
Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as oven preheats.
Preheat oven to 400 degrees F (200 degrees C).
Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more.
Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.

Nutrition Facts : Calories 532.7 calories, Carbohydrate 13.4 g, Cholesterol 85 mg, Fat 33.3 g, Fiber 1.7 g, Protein 36.8 g, SaturatedFat 8.3 g, Sodium 3998 mg, Sugar 3.2 g

POMPAGNE

Pompagne image

Bubbly spirits get a fruity boost in this trendy drink. Pomegranate juice lends a sweet-tart taste and a holiday hue. From Cooking Club of America.

Provided by Pinay0618

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

2 ounces pomegranate juice
3/4 ounce high-quality vodka
1/2 ounce orange-flavored liqueur, such as Grand Marnier
1 ounce Brut champagne or 1 ounce sparkling wine
long piece orange peel

Steps:

Fill a cocktail shaker with ice. Add pomegranate juice, vodka and orange-flavored liqueur; shake 10 seconds. Strain into large martini glass; top with champagne. Garnish with orange peel.

POMPANO PONTCHARTRAIN

Pompano Pontchartrain image

Provided by Food Network

Categories main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 8

Ingredients

6 (8-ounce) pompano fillets, skin on
Salt and white pepper
1 to 2 tablespoons oil, plus 1 to 2 tablespoons more, if needed
1 1/2 pounds jumbo lump crabmeat, picked over
10 ounces (2 1/2 sticks) butter, melted
1 ounce parsley leaves, chopped
Parsley sprigs, for garnish
3 lemons, halved

Steps:

Season the fish with salt and white pepper. Heat oil in a large skillet or grill pan over medium-high heat. Add fish, skin side up, and cook for about 3 minutes or until browned. (You may have to cook fish in 2 batches, add more oil as necessary.) Flip fish and cook for an additional 3 minutes or until cooked through. Keep warm.
While the fish is cooking, heat the crabmeat and melted butter in another large skillet over medium heat. Season with salt and pepper. Cook just until crabmeat is hot.
To serve, place a pompano fillet in the center of each plate, and top with 3 ounces of crabmeat. Garnish with chopped parsley, parsley sprigs, and a lemon half.

Tips for Making Pompagne:

Use fresh ingredients: Fresh yeast, warm milk, and quality flour will produce the best results.
Proof the yeast: Before adding the yeast to the dough, proof it in warm milk with a pinch of sugar. This will ensure that the yeast is active and will help the dough rise properly.
Knead the dough properly: Kneading the dough develops the gluten and helps create a smooth, elastic dough. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place: After kneading, place the dough in a greased bowl and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Shape the dough: Once the dough has risen, divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased baking pan.
Let the rolls rise again: Cover the baking pan with plastic wrap and let the rolls rise in a warm place for about 30 minutes, or until they have doubled in size.
Bake the rolls: Preheat the oven to 375°F (190°C). Bake the rolls for about 20-25 minutes, or until they are golden brown.

Conclusion:

Pompagne is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like it plain, with butter, or with your favorite toppings, pompagne is sure to be a hit. So next time you are looking for a quick and easy bread recipe, give pompagne a try!