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Old 05-30-2006, 11:42 AM   #11
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Quote:
Originally Posted by CharlieD
Thanks everybody.
Marmalady, let me ask you, when making the fish did you make the scales separatly and "glue" them on the top of the fish, or did you cut into the pastry to make it look like scales?

Charlie:

I saw Jacques Pepin do this and he just used the edge of a spoon to make rows of curved marks in the dough to look like scales.
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Old 05-30-2006, 12:12 PM   #12
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Thanks, I think Emeril, actually, made whole bunch of round scales and put them on the top of the fish. To me it sounds like trouble in baking. The laeyer is going to be twice as sick as the rest of the "fish". Spoon sounds like a good idea.
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Old 05-30-2006, 12:27 PM   #13
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Quote:
Originally Posted by CharlieD
Thanks, I think Emeril, actually, made whole bunch of round scales and put them on the top of the fish. To me it sounds like trouble in baking. The laeyer is going to be twice as sick as the rest of the "fish". Spoon sounds like a good idea.
I agree, Charlie. Hope the link is the recipe you were referring to. That's the recipe I would use, rather than overstuffing the puff pastry and using a heavy sauce.
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