I have only attempted to make homemade puff pastry once. And this was not that time.
I used frozen Pepperidge Farm puff pastry and my nautical cookie cutters. Someday I would love to learn how to make homemade puff pastry, but I think it's an acquired skill that only comes to you after much practice and patience. And I think it helps too, if you just happen to be French.
I also used the easy method of cooking the haddock today. Drizzle with olive oil, add some freshly minced garlic, freshly grated black pepper, sea salt, lemon slices, then wrap in foil and bake at 375 F. until done.
Here's my baked haddock added to a bed of jasmine veg fried rice that I dished up into my new nautical bowls, I recently scored at a local thrift store! One of the benefits of living on the coast, is I often find nautical gems that were someones *last year* cast offs.
Oops! Dolphin overboard!
And I see that crusty crustacean has flipped over on his back.