Henry's Fish En Croute and French Country Style White Beans

Food is an universal language.  I don't know how often I meet a stranger, then hear about his or her experience with Korean food.  That stranger now becomes a friend because we have shared the same flavor and spices of my birth country; food becomes the connection of shared experiences and hearts.   

Before I even met Henry Skipper, the CEO of the Mighty Eight Museum, I knew I would like him.  Any CEO who would humble himself to be in the place where the grunt work is done?  Yes, he would be alright with me.  And so he was.  Genuinely warm and sincere man, who can out-cook any seasoned chefs.  He looked quite natural in that white toque and his food, quite fabulous.  

Click here to read more about Henry Skipper on Miss Sophie's article on Savannah Morning News....  
 I have a theory — all men who like to cook are always fantastic cooks, and Henry Skipper proves my theory.
By day he serves as CEO of the Mighty Eighth Air Force Museum, but when he gets home, he becomes a 
chef extraordinaire.....

Henry’s Fish En Croute
Recipe by Henry Skipper, CEO Mighty Eighth Museum
Used with permission
Serves 2

2 fish filets, approximately 1 pound (Salmon,
1 sheet of puff pastry, thawed
9 ounces of fresh spinach (steamed and drained)
2 shallots, minced
½ cup dry white wine
1 tablespoon flour
¼ cup sour cream
1 tablespoon lemon juice
3 tablespoons butter
Pinch red pepper flakes
Kosher salt and pepper to taste
2 cloves garlic, minced
1 egg with 1 tablespoon water

In a medium sauté pan, melt butter over medium heat. Add shallots and saute until soft (3-4) minutes

Stir in garlic and cook for 30 seconds. Add flour to shallots and garlic and stir to combine. Slowly stir in white wine and reduce until almost evaporated. Add spinach, lemon juice, sour cream, red pepper flakes, salt and pepper. Remove from heat and allow mixture to cool.

Roll pastry out thin. Place 1 filet on pastry and spread spinach mixture on top. Place second filet on top of spinach and cover with pastry. Seal edges and brush with egg wash. Transfer to a greased cookie sheet. Bake at 400 degrees until brown, 20-25 minutes. Remove from oven and allow to cool for 5 minutes. Slice and serve.

Option: Top with your favorite seafood sauce.

Note: Henry’s favorite fish for this recipe is fresh local shad filets, but this recipes works well with any fish high in oil and of sufficient thickness to withstand the cooking time without drying out, such as fresh wild salmon.

French Country Style White Beans 
Recipe by Henry Skipper, CEO Mighty Eight Museum
Serves 4

This recipe should be combined with roasted or grilled pork, Chicken, Lamb or Wild Game. The meat can be served over the beans

1 package of dried Porcini mushrooms, soaked in 2 cups of water
32 ounces chicken stock or broth
1 cube of Knor concentrated chicken stock
5-6 tablespoons butter, divided
1-2 packages shitake mushrooms, thinly sliced
3 small bunches green onions, green & white parts, chopped
3-4 cloves of garlic, minced
1 teaspoon parsley
1 jalapeño pepper, seeded and minced
2 cans great Northern Beans, drained and rinsed well
2-3 Roma tomatoes, chopped
1 tablespoon olive oil

1. Drain porcini mushrooms, reserving the liquid and discard mushrooms

2. In a stock pot, combine chicken stock, Knor concentrated stock cube and 1 ½ cups of liquid from the dried porcini mushrooms and reduce until slightly thickened, approximately 10-15 minutes

3. In a medium non-stick skillet, melt the butter. Add the shitake mushrooms and sauté for 2-3 minutes.  Add the onions, jalapeno pepper and garlic and cook for 1 minute. Gently stir in beans, parsley and reduced liquid, bring to a simmer and remove from heat.  Taste for salt & pepper (Henry prefers truffle salt.) Transfer to a warm platter. Top with meat of your choice, spread fresh diced tomatoes on top and drizzle with olive oil.


  1. What fun!! and how delicious!! fantastic ingredients - simply delicious -
    Mary x

  2. Why on earth would one discard expensive porcini mushrooms? I don't eat many mushrooms but I've certainly priced them and dried porcinis are very expensive. Aren't they edible? Is that a typo?

    1. I agree, Dianna. I would have chopped them up and add to the beans