** See other recipes for Spinach Mousse and Salmon Mousse, and Beurre Blanc. Remove the fish filets from the backbone, keeping the head and tail intact. Roll the pastry into a rectangle and put the head, tail and bottom filet on the pastry. Spread the filet with some salmon mousse and then some spinach mousse. Cover with the top filet. Paint the pastry with melted butter and trim it down to the shape of a fish. Fold over half of the pastry and paint it with melted butter again. Fold over the other side and smooth into a fish silhouette. Paint the pastry again and decorate it with pastry scraps cut into the shapes of scales and fins. Paint the entire pastry with additions with butter and put it all on a lightly buttered baking sheet. Preheat your oven to 350 F. Put the pastry in the oven and bake until golden, about 40 minutes. Serve with the beurre blanc. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (567g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!