fish and mayo sounds ok by me, especially with some of that trinidad pepper sauce or mango chutney on the side!

fish and mayo sounds ok by me, especially with some of that trinidad pepper sauce or mango chutney on the side!

As for fish puffs – the filling is more likely (commercially) to be flaked or canned fish and mayo. With the caribbean seasoning regulars. But your idea Sebastian sounds delightful. Especially in a flaky pastry fish pie too!!

I love that Mom had Mastering the Art of French Cooking. even if it was just one volume. The pastry section in particular was great, and so clear even with just drawings!! (in our old edition, no clue what it might look like now)

As for fish puffs – the filling is more likely (commercially) to be flaked or canned fish and mayo. With the caribbean seasoning regulars. But your idea Sebastian sounds delightful. Especially in a flaky pastry fish pie too!!

I love that Mom had Mastering the Art of French Cooking. even if it was just one volume. The pastry section in particular was great, and so clear even with just drawings!! (in our old edition, no clue what it might look like now)

it is what they make cream puffs out of for example

im sure i could make up a filling but sarina do u have any tips on how they make the filling?

i would flake some fish into a cream sauce simmered with very light seasonings (possibly just black pepper or some garlic, maybe a bouquet garni or some green onion)or perhapse more intense creole seasonings. (green seasoning, hot pepper, allspice, clove… etc)

im guessing it is up to the cook.

i just discovered choux in “mastering the art of french cooking” volume one and two which is the most awesomest cookbook i have gotten to read in a while, just because it explains so much awesome stuff!

choux pastry reminds me opf the spanish caribbean doughnuts/puffs bunuelos de viento

it is what they make cream puffs out of for example

im sure i could make up a filling but sarina do u have any tips on how they make the filling?

i would flake some fish into a cream sauce simmered with very light seasonings (possibly just black pepper or some garlic, maybe a bouquet garni or some green onion)or perhapse more intense creole seasonings. (green seasoning, hot pepper, allspice, clove… etc)

im guessing it is up to the cook.

i just discovered choux in “mastering the art of french cooking” volume one and two which is the most awesomest cookbook i have gotten to read in a while, just because it explains so much awesome stuff!

choux pastry reminds me opf the spanish caribbean doughnuts/puffs bunuelos de viento