Baked Seafood in Puff Pastry

    2 hours 20 minutes

    This is a fancy dinner ideal for a dinner party. Fish fillets are layered with a filling of crab and prawns and baked in a puff pastry packet.

    33 people made this

    Serves: 8 

    • 65g butter
    • 1 cup finely chopped onion
    • 1 cup minced celery
    • 1 tablespoon chopped fresh parsley
    • 220g crabmeat
    • 220g prawns, peeled, deveined and minced
    • 1/4 cup dry vermouth
    • salt to taste
    • ground black pepper to taste
    • 1/4 teaspoon Tabasco sauce
    • 1/2 cup bread crumbs
    • 500g frozen puff pastry sheets, thawed
    • 450g flounder fillets
    • 2 egg yolks, beaten

    Preparation:45min  ›  Cook:35min  ›  Extra time:1hour chilling  ›  Ready in:2hours20min 

    1. To make the stuffing: Melt butter or margarine in a large saucepan over a medium-low heat. Saute onion, celery and parsley until all of the vegetables are just tender. Mix in crabmeat, prawns and vermouth. Season with salt, pepper and Tabasco sauce; cook until prawns are finished cooking (they will be pink). Mix in bread crumbs, a little at a time. When the mixture holds together well, stop adding bread crumbs. Taste and add more seasoning (salt, pepper and Tabasco sauce) if necessary. Set this mixture aside to let it cool.
    2. Spray a baking tray with non-stick cooking spray.
    3. Roll 1 sheet of puff pastry onto a flat surface. The puff pastry once rolled should be about 5mm thick and large enough for you to lay the fish on top of it and still have puff pastry on the sides. Lay one of the fish fillets on top of the puff pastry. Spread the stuffing mixture evenly over the fish fillet. Place the remaining fillet over the stuffing. Trim the pastry around the filets in roughly the shape of a fish. Save the trimmings.
    4. Roll second sheet of puff pastry out to about 5mm thick. Drape second sheet over stuffed fillets, making sure that there is enough of the top sheet to tuck under the bottom sheet of puff pastry. Trim the top sheet of pastry about 1cm larger than the bottom sheet. Brush underside of top pastry sheet with water and tuck under bottom sheet of puff pastry pressing lightly to totally encase the fish and stuffing packet. Place the sealed packet on the prepared baking tray, and let it cool for 10 to 15 minutes.
    5. While packet is chilling, roll out pastry scraps. From the scraps cut out fins, an eye and 'lips'. Attach cut-outs to chilled packet with a little water. Use an inverted teaspoon to make indentations in puff pastry to resemble fish scales but do not puncture pastry. Chill entire packet.
    6. While the packet is chilling, preheat the oven to 220 degrees C.
    7. Remove the fish from the refrigerator and brush the packet with the egg yolks. Measure the thickness of the packet at its thickest part. Bake for 15 minutes, then reduce the temperature to 180 degrees C and bake the fish for 5 extra minutes per centimetre of measured thickness. Test for doneness by inserting a thermometer into the packet, when the temperature reaches 70 degrees C the fish is finished cooking.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (19)


    This one was soooo hard to rate. I'm giving if a five for creativity, but everything else only gets a three from me. The stuffing was bland until I doctored it up and the fish really needed some personality. I dredged them in a combo of parm cheese and seasonings before laying them on the puff pastry. To the stuffing, I added dijon mustard, worst. sauce, a bit of mayo, lots of seasonings and just a small handful of fresh breadcrumbs. When I say creativity, this is it. If you want to impress someone, go for it because you certainly will. Don't be intimidated by making your pastry into a fish. It was so much fun and it looked absolutely ADORABLE! My family cracked up when I brought it to the table. End result was so darn delicious and I do thank you L. Chambers for your submission. Without it, we wouldn't have had so much fun cutting up a fishy!!  -  04 Mar 2007  (Review from Allrecipes USA and Canada)


    Not only did this recipe taste wonderful, it made a great presentation. I made it early in the day, and just popped it in the oven at dinner time. It is definatly a "keeper"!!!  -  23 Mar 2002  (Review from Allrecipes USA and Canada)


    This was absolutely the BEST!!! Outstanding is all I can say about this delightful, flakey, fantastic flavoured dish! Only thing I added was some fresh lemon juice and parmesan cheese. There was no sogginess whatsoever, the pastry was exceptional! and the fish(I used sole) was perfect!! My husband despises fish, so I took the broccoli, cheese and rice filling from another recipe off the sole recipe from this site and even he said after the first bite that it was good! Unfortunately, then he tasted the sole a few bites later and stopped eating!! Oh well...more leftovers for me!!! Thanks for a terrific post! Will defintely make again and even use the filling in a stuffed chicken breast!  -  12 Jun 2007  (Review from Allrecipes USA and Canada)