Bob (this one) wrote:

<snip>
>
> The one in the picture is not finished as the directions above stipulate
> - no slashes.

Of course not. When do I follow a recipe exactly?
>
> The oven temp is too low for puff pastry. You want the moisture to flash
> over to steam so the layers become obvious, and higher temperatures will
> guarantee it. I bake puff pastry at 400°, and this fish should be done
> in about 15 minutes, or when the pastry is a good rich brown.

Agreed... Did it at 200 deg C... for about 30 mins...

>
> If I were doing it, I'd lay the pieces of fish side by side, or, more
> likely, I'd use a single, larger piece as I did for X-mas where I did a
> whole side in puff pastry. Lay the sheet down - no rolling - and egg
> wash. Sprinkle some salt, pepper and very finely minced chives. Lay the
> fish on top. A bit more salt and pepper and chives, and the shrimp as
> above. Another sheet of pastry, egg-washed side in. Crimp and trim
> edges. I trimmed the X-mas one in the shape of a fish and made score
> marks to look like fins and scales. Egg wash for a nice, shiny brown
> finished color and to hold on any decorations.

Great Minds Think Alike... side by side, they were...

I used trimmings to make
> eyes, a mouth and gill lines.

Not that artistic, but it "shore tasted good"

But... seriously....
Added marjoram (not rosemary, as per advice from various rfc members),
also added a bit of fresh parsley. Very Yum.

Cheers
Cathy(xyz)