18 Responses to " Trini Fish Puff "

1. Chennette says:

   June 12, 2007 at 5:48 am

   Cheese puffs also good. And also a staple.
2. Chennette says:

   June 12, 2007 at 1:48 am

   Cheese puffs also good. And also a staple.
3. Chris says:

   August 25, 2007 at 6:25 pm

   Hmmm….I love when I learn new things! Looks yummy!
4. Chris says:

   August 25, 2007 at 2:25 pm

   Hmmm….I love when I learn new things! Looks yummy!
5. rockinhorse says:

   August 25, 2007 at 10:34 pm

   Where can I find the recipe for the
   “trini fish puffs”. Or at least the “Choux Pastry”.
6. rockinhorse says:

   August 25, 2007 at 6:34 pm

   Where can I find the recipe for the
   “trini fish puffs”. Or at least the “Choux Pastry”.
7. sebastian says:

   August 10, 2008 at 8:41 pm

   pastry recipes can be found

   but im not sure how to do the filling

   flaked fish and a white sauce with seasonings???
8. sebastian says:

   August 10, 2008 at 4:41 pm

   pastry recipes can be found

   but im not sure how to do the filling

   flaked fish and a white sauce with seasonings???
9. Amelia says:

   January 1, 2009 at 5:31 am

   I could not find the recipe for trini-fish-puff.
   • Sarina says:

     January 1, 2009 at 10:25 am

     unless the title has (recipe) in it , there isn’t one
10. Amelia says:

    January 1, 2009 at 1:31 am

    I could not find the recipe for trini-fish-puff.
    • Sarina says:

      January 1, 2009 at 6:25 am

      unless the title has (recipe) in it , there isn’t one
11. Sebastian says:

    February 17, 2009 at 7:35 pm

    choux pastry is a french staple i have found. we as cooks should all know how to do it

    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
12. Sebastian says:

    February 17, 2009 at 3:35 pm

    choux pastry is a french staple i have found. we as cooks should all know how to do it

    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
13. Chennette says:

    February 17, 2009 at 9:59 pm

    Sigh. I had a message typed up here and it didn’t go through. My error.

    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)
14. Chennette says:

    February 17, 2009 at 5:59 pm

    Sigh. I had a message typed up here and it didn’t go through. My error.

    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)
15. Sebastian says:

    December 18, 2009 at 7:41 am

    Thank you ladies!

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

    December 18, 2009 at 3:41 am

    Thank you ladies!

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