Stuffed Flounder In Puff Pastry

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   1. Melt butter in a large saucepan over a medium-low heat. Saute onion, celery, and parsley until just tender. Mix in crabmeat, shrimp, and vermouth. Season with salt, pepper and hot pepper sauce; cook until shrimp is finished cooking. Mix in bread crumbs, a little at a time. When the mixture holds together well, stop adding bread crumbs. Taste and add more seasoning if necessary. Set this mixture aside to let it cool.

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   2. Spray a baking sheet with non-stick cooking spray.

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   3. Roll 1 sheet of puff pastry onto a flat surface. Lay one of the fillets on top of the pastry. Spread the stuffing mixture evenly over the fillet. Place the remaining fillet over the stuffing. Trim the pastry around the fillets in roughly the shape of a fish.

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   4. Roll second sheet of puff pastry. Drape second sheet over stuffed fillets. Trim the top sheet of pastry about 1/2 inch 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 package. Place the sealed packet on the prepared baking sheet, and let it cool for 10 to 15 minutes.

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   5. Preheat the oven to 425 degrees F (220 degrees C).

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   6. Brush the package with the egg yolks. Measure the thickness of the package at its thickest part. Bake for 15 minutes, then reduce the temperature to 350 degrees F (175 degrees C) and bake the fish for 10 extra minutes per inch of measured thickness.

* Per serving · 4 servings · Values may vary.

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