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Recipe Stuffed Fish in Puff Pastry (Seafood)
Home Cooking Recipes
Required Ingredients:
- 1/4 cup butter
- 1 cup finely chopped onion
- 1 cup minced celery
- 1 tablespoon chopped fresh parsley
- 8 ounces crabmeat
- 8 ounces shrimp, peeled, deveined and minced
- 1/4 cup dry vermouth
- salt to taste
- ground black pepper to taste
- 1/4 teaspoon hot pepper sauce
- 1/2 cup bread crumbs
- 1 (17.5 ounce) package frozen puff pastry sheets, thawed
- 2 pounds flounder fillets
- 2 egg yolks, beaten
Preparing/Cooking:
- To make the stuffing: Melt butter or margarine in a large saucepan over a medium-low heat.
- Saute onion, celery, and parsley until all of the vegetables are just tender.
- Mix in crabmeat, shrimp, and vermouth.
- Season with salt, pepper and hot pepper sauce; cook until shrimp is finished cooking (it will be pink).
- Mix in bread crumbs, a little at a time.
- When the mixture holds together well, stop adding bread crumbs.
- Taste and add more seasoning (salt, pepper, and hot pepper sauce) if necessary.
- Set this mixture aside to let it cool.
- Spray a baking sheet with non-stick cooking spray.
- Roll 1 sheet of puff pastry onto a flat surface.
- The puff pastry, once rolled should be about 1/3 to 1/4 inch thick and large enough for you to lay the fish on top of it and still have puff pastry on the sides.
- Lay one of the fish fillets on top of the puff pastry.
- Spread the stuffing mixture evenly over the fish fillet.
- Place the remaining fillet over the stuffing.
- Trim the pastry around the filets in roughly the shape of a fish.
- Save the trimmings.
- Roll second sheet of puff pastry out to about 1/3 to 1/4 inch thick.
- Drape second sheet over stuffed fillets, making sure that there is enough of the top sheet to tuck under the bottom sheet of puff pastry.
- Trim the top sheet of pastry about 1/2 inch larger than the bottom sheet.
- Brush underside of top pastry sheet with water and tuck under bottom sheet of puff pastry pressing lightly to totally encase the fish and stuffing package.
- Place the sealed packet on the prepared baking sheet, and let it cool for 10 to 15 minutes.
- While packet is chilling, roll out pastry scraps.
- From the scraps cut out fins, an eye and 'lips'.
- Attach cut-outs to chilled package with a little water.
- Use an inverted teaspoon to make indentations in puff pastry to resemble fish scales but do not puncture pastry.
- Chill entire package.
- While the package is chilling, preheat the oven to 425 degrees F (220 degrees C).
- Remove the fish from the refrigerator and brush the package with the egg yolks.
- Measure the thickness of the package at its thickest part.
- Bake for 15 minutes, then reduce the temperature to 350 degrees F (175 degrees C) and bake the fish for 10 extra minutes per inch of measured thickness.
- Test for doneness by inserting a thermometer into the package, when the temperature reaches 140 degrees F (70 degrees C) the fish is finished cooking.
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