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Poisson En Croute

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  Scallops 1 Pound
  Half-and-half 1⁄4 Cup (4 tbs)
  Minced parsley 1⁄4 Cup (4 tbs)
  White pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Puff pastry sheets 2 (Each 10 X 15-Inches)
  Bread crumbs 1⁄4 Cup (4 tbs)
  Sole fillet 2 1⁄2 Pound
  Egg 1 (To Brush The Pastry)
  Milk 1 Teaspoon
  Salt To Taste
  Pepper To Taste

Puree the scallops in a food processor.
Combine in a bowl with the half-and-half, parsley, pepper and salt, mixing well.
Set aside.
Place one sheet of the puff pastry on a lightly greased baking sheet.
Cut into a fish shape.
Cover with the bread crumbs (to absorb the liquid of the fish).
Place a layer of sole on the bread crumbs.
Season with salt and pepper.
Cover with the scallop mixture.
Layer with another covering of sole.
Season with salt and pepper.
Press down lightly with your hands so the mixture will hold together.
Top with the second sheet of dough.
Cut all around the edges into a fish shape.
Firmly press the edges to seal.
With the extra dough form a tail, eyes and other designs of your choice.
Brush with the egg beaten with the milk.
Bake at 400 degrees for five minutes.
Reduce to 350 degrees and bake about twenty minutes longer, or until golden brown.
Serve hot.

Recipe Summary

Side Dish

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Poisson En Croute Recipe