Redfish En Croute Aux Deux Mousses

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Servings: 4 Difficulty: Advanced
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International-style sweet and satisfying dessert that brings home-style flavor to your table
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This International dessert features Spinach Mousse ** — firm fleshed fish, Salmon Mousse ** 1 ea Puff pastry, sheet, , Beurre Blanc ** — 12″ x 14″. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Redfish En Croute Aux Deux Mousses

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 852.2

Description

This International dessert features Spinach Mousse ** -- firm fleshed fish, Salmon Mousse ** 1 ea Puff pastry, sheet, , Beurre Blanc ** -- 12" x 14". The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. See other recipes for Spinach Mousse and Salmon Mousse, and Beurre Blanc.
  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.
  9. Paint the pastry again and decorate it with pastry scraps cut into the shapes of scales and fins.
  10. Paint the entire pastry with additions with butter and put it all on a lightly buttered baking sheet.
  11. Preheat your oven to 350 F (177&# 194;°C).
  12. Put the pastry in the oven and bake until golden, about 40 minutes.
  13. Serve with the beurre blanc.
  14. : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans

Nutrition Facts

Servings 4

Amount Per Serving
Calories 852.2kcal
% Daily Value *
Total Fat 26.1g41%
Saturated Fat 6.5g33%
Cholesterol 297.5mg100%
Sodium 346.6mg15%
Total Carbohydrate 0.9g1%
Dietary Fiber 0.6g3%
Sugars 0.1g
Protein 136.2g273%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: aux, baking, beurre, blanc, croute, dessert, deux, firm, fish, fleshed, frozen, homemade, international, mousse, mousses, other, pastry, puff, redfish, salmon
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