1 sheet frozen puff pastry
1 1/2 lb. fresh, boneless fillets of red snapper, 1/2inch thick
1 recipe Salmon Mousse
1 egg, beaten with 1 tbsp. water
1 recipe Sauce For Red Snapper

Allow frozen pastry sheet to stand at room temperature 20 minutes. Gently unfold onto a lightly floured surface and, with a floured rolling pin, roll into a sheet 12 x 13 inches. Cut fish into 2 matching pieces. Lay one down center of longest side of pastry sheet. Cover with salmon mousse. Lay second fillet on top of salmon mousse. Bring pastry sheet up around fish. Spread beaten egg on edges and seal. Seal both ends. Brush pastry with remaining egg. Place in oiled flat baking pan and bake at 375 degrees for 30 minutes or until puffed and lightly browned. Cut crosswise to serve. Serve with Sauce For Red Snapper.