Redfish En Croute Aux Deux Mousses
1 x Spinach Mousse ** 1 x Salmon Mousse ** 1 c Beurre Blanc ** 5 lb Redfish, whole (or other -- firm fleshed fish) 1 ea Puff pastry, sheet, -- 12" x 14", frozen or -- homemade ** S...
Ingredients
- 1spinach mousse **
- 1salmon mousse **
- 1cup beurre blanc **
- 5lbredfish, whole (or other
Directions
- 1
1 x Spinach Mousse ** 1 x Salmon Mousse ** 1 c Beurre Blanc ** 5 lb Redfish, whole (or other -- firm fleshed fish) 1 ea Puff pastry, sheet,
- 2
Remove the fish filets from the backbone, keeping the head and tail intact
- 3
Roll the pastry into a rectangle and put the head, tail and bottom filet on the pastry
- 4
Spread the filet with some salmon mousse and then some spinach mousse
- 5
Cover with the top filet
- 6
Paint the pastry with melted butter and trim it down to the shape of a fish
- 7
Fold over half of the pastry and paint it with melted butter again
- 8
Fold over the other side and smooth into a fish silhouette