Snapper Fillet in Puff Pastry
From Dining in--Minneapolis/St. Paul cookbook, 1900
Serve with Sorrel Sauce.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 56. The excerpt below is the record exactly as published.
one sheet of the puff pastry, keeping the other sheet covered with a damp towel. Lay the snapper fillet on the puff pastry, leaving plenty of border. Spread the salmon mousse in a %4-inch-thick layer over the top of the fillet, making a dome shape in the center. Mold the broccoli mousse on top of the salmon mousse. . Preheat oven to 400°. . Beat the egg with a pinch of salt and brush this egg wash around the fillet on the pastry. Lay the second sheet of pastry over the layered fillet. Using your hands, shape the pastry into an oval sphere, pres- sing the two sheets together to join edges. Cut off all but a ’2-inch border of pastry and tuck this border underneath the oval. Use the scraps to make a fish tail and head and attach by brushing with egg wash and pressing to adhere. . Bake in preheated oven for 20 minutes. When baked, remove and let rest 5 minutes. Slice vertically into six portions and serve on indi- vidual plates, accompanied with the Sorrel Sauce
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