MRS. PUFF'S PASTRY FISH
Make and share this Mrs. Puff's Pastry Fish recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F
- On a floured surface, roll out puff pastry sheets into 12- by 18-inch rectangles. Slide them onto a baking pan and place in the refrigerator. Let them settle about one hour, until firm.
- While the dough is settling, make the tuna salad. Drain the cans of tuna and mix with the onions celery, mayonnaise, and salt and pepper. Set it aside.
- Using a floured fish-shaped cookie cutter, help your kids cut out 16 pieces from the pastry sheets. (If you do not have a fish-shaped cutter, draw a simple fish on a piece of cardboard, cut it out, and use it as a template.)
- Divide the filling evenly among eight of the fish pieces, leaving a 1/4-inch border all around. Place a cheese slice on top of the filling.
- With a pastry brush or small, clean paintbrush, brush the 1/4-inch border of the pastry with the egg wash.
- Place the top pieces on the filled bases and lightly press together the edges with a fork to seal in the filling.
- Brush the tops of all the fish with the egg wash. With the tip of a knife, poke a small hole to make an eye. You can also lightly cut a fin shape, being careful not to press the knife tip all the way through the dough.
- Bake for about 20 minutes until well colored and crisp.
Nutrition Facts : Calories 492.8, Fat 33, SaturatedFat 8.8, Cholesterol 26.8, Sodium 377.9, Carbohydrate 32.4, Fiber 1, Sugar 1.5, Protein 16.6
STUFFED FISH IN PUFF PASTRY
This recipe involves placing a seafood stuffing between fish fillets and encasing the package between sheets of puff pastry. This recipe is definitely a company dish although I occasionally make it just for the family. I like to present the whole fish to guests before cutting into serving pieces, you will have earned the compliments. You could also substitute your favorite deviled crab or crab cake recipe for the filling offered here.
Provided by Merwin L. Chambers
Categories Main Dish Crab
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 613 calories, Carbohydrate 36.5 g, Cholesterol 188.7 mg, Fat 32.8 g, Fiber 1.7 g, Protein 39.4 g, SaturatedFat 10.5 g, Sodium 490 mg, Sugar 2.7 g
STUFFED FISH IN PUFF PASTRY
This recipe involves placing a seafood stuffing between fish fillets and encasing the package between sheets of puff pastry. This recipe is definitely a company dish although I occasionally make it just for the family. I like to present the whole fish to guests before cutting into serving pieces, you will have earned the compliments. You could also substitute your favorite deviled crab or crab cake recipe for the filling offered here.
Provided by Merwin L. Chambers
Categories Main Dish Crab
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 613 calories, Carbohydrate 36.5 g, Cholesterol 188.7 mg, Fat 32.8 g, Fiber 1.7 g, Protein 39.4 g, SaturatedFat 10.5 g, Sodium 490 mg, Sugar 2.7 g
WOLFGANG PUCK'S SEA BASS IN PUFF PASTRY RECIPE BY TASTY
Here's what you need: olive oil, celery, leek, carrot, salt, white pepper, heavy cream, whole sea bas, black pepper, fresh tarragon, puff pastry, eggs, fresh parsley, lemon wedge, white wine, lemon juice, shallots, fresh tarragon, heavy cream, butter, salt, pepper, chive
Provided by Kiano Moju
Categories Dinner
Yield 6 servings
Number Of Ingredients 23
Steps:
- Heat the olive oil in a medium pan over medium heat.
- Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down.
- Add the cream and stir to coat the vegetables. Cook until the cream is thickened.
- Remove the pan from the heat.
- Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are ⅓-inch thick. Transfer one sheet of puff pastry to the baking sheet.
- Cut the sea bass along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon.
- Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet.
- Transfer the fish to the center of the sheet of puff pastry.
- Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish.
- Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail.
- Chill in the refrigerator for at least 30 minutes.
- Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a ¼ cup (60 ml) of liquid remains. Add the cream and reduce until the mixture thickens slightly.
- Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened.
- Remove the tarragon stem and season with salt and pepper. Stir in the chives.
- Preheat the oven to 375℉ (190℃). When the oven is heated. Bake the fish for 15 to 20 minutes, or until the pastry is golden brown.
- Transfer the fish to a platter and garnish with fresh parsley and lemon wedges.
- To serve, cut the fish into individual portions and plate with a drizzle of Chive Butter Sauce.
- Enjoy!
More about "mrs puffs pastry fish recipes"
330 - PUFF PASTRY FISH / معجنات الأسماك - COOKING WITH ALIA
From cookingwithalia.com
FISH IN PUFF PASTRY - SUB-ZERO
From subzero-wolf.com
10 BEST FISH PUFF PASTRY RECIPES | YUMMLY
From yummly.com
FISH-FILLED PUFF PASTRY RECIPE | EAT SMARTER USA
From eatsmarter.com
FISH IN PUFF PASTRY WITH SALAD AND MUSHROOMS RECIPE
From eatsmarter.com
EASY TUNA PUFF PASTRY 金枪鱼泡芙 - EAT WHAT TONIGHT
From eatwhattonight.com
PUFF PASTRY WITH CANNED FISH AND RICE - BOSSKITCHEN
From bosskitchen.com
PUFF PASTRY FISH PIE RECIPE
From helleme.com
PUFF PASTRY FISH TACOS
From dev.puffpastry.com
STUFFED FISH IN PUFF PASTRY - PESCATARIAN RECIPES
From fooddiez.com
FISH PUFF PASTRY – RECIPES
From newtheme.mysrilankanrecipe.com
FISH IN PUFF PASTRY RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PUFF PASTRY WITH FISH. VERY TASTY RECIPE – NEW COOKERY RECIPES
From newcookeryrecipes.info
FISH PUFF PASTRY RECIPE - FOOD HOUSE
From foodhousehome.com
10 BEST FISH PIE WITH PUFF PASTRY RECIPES | YUMMLY
From yummly.com
MRS PUFF RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
RECIPE: FISH PUFF PASTRY STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
TROUT EN CROUTE- FISH BAKED IN PUFF PASTRY WITH HOMEMADE PESTO
From pineandpalmkitchen.com
MR PUFF DIY HOMEMADE DONUTS! FOOL PROOF RECIPE
From youtube.com
SEAFOOD - PUFF PASTRY
From puffpastry.com
FISH PâTé IN A PUFF PASTRY CRUST - MONSIEUR-CUISINE.COM
From monsieur-cuisine.com
FISH PUFF PASTRY RECIPE – COOKINGWITHALIA – EPISODE 330
From yummy.video
FISH IN PUFF PASTRY (JULIA CHILD STYLE) | YOU'VE GOT MEAL!
From youvegotmeal.blogspot.com
FISH IN PASTRY PUFF - RECIPE - COOKS.COM
From cooks.com
SAFFRON FISH RAGOUT IN PUFF PASTRY WITH BALSAMIC TOMATOES
From lcbo.com
ASTRAY RECIPES: FISH IN PUFF PASTRY
From astray.com
RECIPE: FISH PUFF PASTRY STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
MRS. PUFF'S PASTRY FISH RECIPE
From ahhpening.blogspot.com
FISH IN PUFF PASTRY RECIPE - FOOD HOUSE
From foodhousehome.com
SEAFOOD POT PIE WITH PUFF PASTRY - FLAVOUR AND SAVOUR
From flavourandsavour.com
MAIN DISHES - PUFF PASTRY
From puffpastry.com
FOODISTA | RECIPES, COOKING TIPS, AND FOOD NEWS | FISH IN PUFF PASTRY
From foodista.com
STUFFED FISH IN PUFF PASTRY RECIPE - EASY RECIPES
From recipegoulash.cc
43 PUFF PASTRY CUP RECIPES!! IDEAS | RECIPES, PUFF PASTRY, PASTRY
From pinterest.ca
FISH WITH PUFF PASTRY | RECIPES VIDEOS
From yummy.video
PUFF PASTRY FISH RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love