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Recipe Stuffed Fish in Puff Pastry (Seafood)

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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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