- 1 2-3 Pound Red in a Net
- 1 Sheet (1/2 package 17 ¼ – ounce size) frozen puff pastry, thawed.
- 2 Tablespoons butter or margarine
- 2-3 Strips of bacon
- 2 ½ Cups finely chopped mushrooms
- Optional: 1 Egg white beaten (to glaze the dough to make it shiny)
Preheat oven to 425 degrees. Remove the net using scissors. Lightly score the skin near the tail fin. Pull the skin off of the meat.
Sauté the mushrooms in the butter until all of the liquid has evaporated, set aside.
Roll out the puff pastry on a lightly floured board into a rectangle shape that is 1-2 inches longer than the fish and 6 inches wider than the fish, about 11×15. Spread ¾ of the mushrooms down the center 4-5 inches of the dough. Place the bacon over the mushrooms and place the fish upside down over the bacon. (You want the seam from the dough on the bottom, flat side of the fish) Leave the tail fin exposed. Spread the remaining mushrooms over the fish and wrap the dough around the fish trimming any excess dough from the narrow tail section. Pinch the seam closed and turn the fish over, seam side down. Lay it diagonally on a baking sheet. Decorate the top of the fish using the excess trimmed dough to make cut-out shapes or use the 2nd sheet (2 sheets come in the box) and make a basket weave design over the fish. Brush with beaten egg white if desired. Bake for 25-30 minutes until the dough is golden brown.
Red in a Net in a Blanket yields 10-12 one-inch portions.