This was such a pleasant experiment that we have since cooked this dish with different meats and fillings. The puff pastry is just perfect for making surprise wraps. Here is how we did this pastry wrapped tilapia:
1 lb. of mushrooms, sliced
2 cloves of garlic, minced
1/2 onion, chopped fine
1/2 stick of butter
1/2 cup pecans, chopped
Saute’ mushrooms, garlic, and onions in butter until mushrooms are slightly browned and all juices have evaporated. Stir in pecans and set aside to cool.
POACH TILAPIA FILLETS:
4 Tilapia fillets
salt & pepper
6 tablespoons milk.
Preheat oven to 350 degrees F. Season the fish with salt & pepper. Place about 1 tablespoon of the stuffing mix on top of the fish and roll up. Secure the roll with a toothpick so it doesn’t unroll during cooking. Place rolled fillets in an oven-safe dish with 6 tablespoons of milk and cover. Poach for 10 minutes in the oven.
Stuffing mixture, left over
2 green onions cut into inch lengths
2 sheets of frozen puff pastry (thawed)
1 egg, beaten
After poaching, drain the fish rolls and place on one end of a halved pastry sheet. Place green onion slices on top of fish and divide the remaining stuffing mix between four servings, arranging the stuffing around the rolled fish fillets. Fold over the other end of the pastry sheet to cover the fish holls and seal the sides shut by pressing the pastry between your fingers. Brush the top of pastry packs with the beaten egg mixture to create a sheen and sprinkle with poppy seeds. Repeat until you have all the fish rolles encased in pastry. Place the packets on a greased cookie sheet and bake at 400 degrees F for 25-30 minutes until the pastry is golden brown.