Poisson En Croute Recipe
Ingredients
| 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 |
Nutrition Facts
Serving size: Complete recipe
Calories 2192 Calories from Fat 863
% Daily Value*
Total Fat 96 g147.8%
Saturated Fat 38.4 g192.2%
Trans Fat 0 g
Cholesterol 1024.1 mg341.4%
Sodium 5233 mg218%
Total Carbohydrates 94 g31.2%
Dietary Fiber 1.1 g4.5%
Sugars 33.4 g
Protein 230 g459.6%
Vitamin A 39.1% Vitamin C 57.3%
Calcium 48.6% Iron 21.2%
*Based on a 2000 Calorie diet
Directions
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.
Chef
