Recipe by Merwin L. Chambers
"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."
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finely chopped onion
chopped fresh parsley
shrimp, peeled, deveined and minced
salt to taste
ground black pepper to taste
hot pepper sauce
1 (17.5 ounce) package
frozen puff pastry sheets, thawed
egg yolks, beaten
This one was soooo hard to rate. I'm giving if a five for creativity, but everything else only gets a three from me. The stuffing was bland until I doctored it up and the fish really needed some personality. I dredged them in a combo of parm cheese and seasonings before laying them on the puff pastry. To the stuffing, I added dijon mustard, worst. sauce, a bit of mayo, lots of seasonings and just a small handful of fresh breadcrumbs. When I say creativity, this is it. If you want to impress someone, go for it because you certainly will. Don't be intimidated by making your pastry into a fish. It was so much fun and it looked absolutely ADORABLE! My family cracked up when I brought it to the table. End result was so darn delicious and I do thank you L. Chambers for your submission. Without it, we wouldn't have had so much fun cutting up a fishy!!
Just okay. Fillets needed seasoning and the stuffing overpowered the delicate fish. Lovely presentation however.
Not only did this recipe taste wonderful, it made a great presentation. I made it early in the day, and just popped it in the oven at dinner time. It is definatly a "keeper"!!!
This was absolutely the BEST!!! Outstanding is all I can say about this delightful, flakey, fantastic flavoured dish! Only thing I added was some fresh lemon juice and parmesan cheese. There was no sogginess whatsoever, the pastry was exceptional! and the fish(I used sole) was perfect!! My husband despises fish, so I took the broccoli, cheese and rice filling from another recipe off the sole recipe from this site and even he said after the first bite that it was good! Unfortunately, then he tasted the sole a few bites later and stopped eating!! Oh well...more leftovers for me!!! Thanks for a terrific post! Will defintely make again and even use the filling in a stuffed chicken breast!
A very good and pretty dinner, although it takes some time in the preperation department, but it is well worth it in the end. For company it will make them think that spent all day in the kitchen.
Excellent dish. I didn't have crab for the stuffing so I used canned shrimp instead, added 2T of green onion, added 2T of butter and 1/4C. parmasean cheese to the stuffing. It was delicious and my husband and 3y/o ate every bite!
I will make this again and again. YUMMY!
I made this recipe with cobia instead of flounder, and added lemon juice and Old Bay seasoning to the stuffing and the fish. I also left out the bradcrumbs and used less hot sauce so it would stick together- I tasted the mix before adding the breadcrumbs and couldn't bring myself to put them in! I guess I changed a lot about it, but it was still fantastic, and I give (most of) the credit to L. Chambers!
Excellent dish!!! My husband and I loved it!! We didn't have any celery so we left it out. My 8yr old loved it!!!!!! Delicous. Will definitely make again and again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Fish in Puff Pastry
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 295
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