Stuffed Fish in Puff Pastry

Name: Stuffed Fish in Puff Pastry
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters bread crumbs; 59 milliliters butter; 237 milliliters minced celery; 227 grams crabmeat; 59 milliliters dry vermouth; 2 egg yolks, beaten; 907 grams flounder fillets; 1 Tbsp chopped fresh parsley; 8 servings ground black pepper to taste; 237 milliliters finely chopped onion; 0 teaspoons hot pepper sauce; 496 grams package frozen puff pastry sheets, thawed; 8 servings salt to taste; 227 grams shrimp, peeled, deveined and minced

Stuffed Fish in Puff Pastry might be a good recipe to expand your main course recipe box. This recipe serves 8. Watching your figure? This pescatarian recipe has 582 calories, 32g of protein, and 34g of fat per serving. Head to the store and pick up puff pastry sheets, shrimp, ground pepper, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. If you like this recipe, you might also like recipes such as Salmon Stuffed in Puff Pastry, Soufflé of Puff Pastry with Orange-Scented Pastry Cream, Candied Pecans, and Caramel Butter Sauce, and Puff Pastry.

Instructions

To make the stuffing: Melt butter or margarine in a large saucepan over a medium-low heat.

Ingredients you will need

Butter

Stuffing

Equipment you will use

Sauce Pan

Saute onion, celery, and parsley until all of the vegetables are just tender.

Ingredients you will need

Vegetable

Parsley

Celery

Onion

Mix in crabmeat, shrimp, and vermouth. Season with salt, pepper and hot pepper sauce; cook until shrimp is finished cooking (it will be pink).

Ingredients you will need

Hot Sauce

Crabmeat

Vermouth

Pepper

Shrimp

Salt

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.

Ingredients you will need

Hot Sauce

Breadcrumbs

Seasoning

Pepper

Salt

Spray a baking sheet with non-stick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Puff Pastry Sheets

Fish

Roll

Lay one of the fish fillets on top of the puff pastry.

Ingredients you will need

Fish Fillets

Puff Pastry Sheets

Spread the stuffing mixture evenly over the fish fillet.

Ingredients you will need

Stuffing

Spread

Fish

Place the remaining fillet over the stuffing. Trim the pastry around the filets in roughly the shape of a fish. Save the trimmings.

Ingredients you will need

Stuffing

Fish

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.

Ingredients you will need

Puff Pastry Sheets

Roll

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.

Ingredients you will need

Puff Pastry Sheets

Stuffing

Water

Fish

Place the sealed packet on the prepared baking sheet, and let it cool for 10 to 15 minutes.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Puff Pastry Sheets

Water

Fish

Roll

While the package is chilling, preheat the oven to 425 degrees F (220 degrees C).

Equipment you will use

Oven

Remove the fish from the refrigerator and brush the package with the egg yolks. Measure the thickness of the package at its thickest part.

Ingredients you will need

Egg Yolk

Fish

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.

Ingredients you will need

Fish

Equipment you will use

Kitchen Thermometer

Oven

Equipment

Ingredients

Servings:

118milliliters

bread crumbs 59milliliters

butter 237milliliters

minced celery 227grams

crabmeat 59milliliters

dry vermouth 2

egg yolks, beaten 907grams

flounder fillets 1Tbsp

chopped fresh parsley 8servings

ground black pepper to taste 237milliliters

finely chopped onion 0teaspoons

hot pepper sauce 496grams

package frozen puff pastry sheets, thawed 8servings

salt to taste 227grams

shrimp, peeled, deveined and minced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.