Seafood Stuff Puff Pastry with Caper Mint Salsa
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ifeellikecooking.com.
Cooking tools:
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Fork
- Plate
Ingredients
- 1 1/2 C each, chopped, uncooked deveined shrimp, and Dover sole filets
- 1/3 C fresh tarragon
- 2 T olive oil
- Kosher salt
- 1 T flour
- 1 T milk
- Extra flour for dusting
- 2, ready to bake thawed puff pastry sheets*, (Pepperidge Farm, 17.3 oz. package)
- 1 egg and 1 t cream blended, for brushing onto pastry
- 1 C chopped fresh parsley
- 1/3 C fresh chopped mint
- 3 T capers drained
- 2 small cloves garlic, chopped
- 1 small can anchovies, oil and all, chopped
- Olive oil to moisten, about 3 T
- Kosher salt, about ½ t
- 2 t red wine vinegar
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