Sugar coral
3 cups isomalt
1 cup water

Put the isomalt and the water into a stainless pot. Bring to a boil. Cook until it reaches 350° F. While it is cooking fill a shallow pan with cold water. Fill another large spaghetti pot with ice. As soon as the mixture reaches 350°, put the whole pot into the cold water to stop the cooking process. Add food coloring at this time, if desired. Pour the cooked isomalt over the ice, slowly, in a circular pattern, with an approximately 4-inch radius.
BE CAREFUL AS THE MIXTURE IS EXTREMELY HOT!
Now, fill the large pot completely with cold water. Reach in carefully and pull out the coral.

Note: the coral can be made a day ahead and allowed to dry. Or, place in front of a cool fan, on low, on paper towels to dry quickly.

Frangipane
3 ounces butter, room temperature
3 ounces sugar
1 teaspoon lemon zest
1 egg yolk
1 egg
1/4 teaspoon vanilla extract
3 ounces almond powder
1 ounce cake flour

Cream the butter, sugar and lemon zest unit light and fluffy. Add the yolk, egg, vanilla and almond powder. Mix, scrape sides and mix again. Add flour and mix just a little.

Puff pastry fish
1/4 sheet puff pastry
2 eggs, plus water for egg wash
Granulated sugar, as needed

Remember to keep knife clean while cutting out shape of the fish. Take the sheet of puff pastry and place on a lightly floured surface. Cut out as many fish shapes as possible. Keep in mind you need an even number of fish: tops and bottoms. Take half of the fish and put onto a sheet pan lined with paper, making sure that they are evenly spaced apart. Using a pastry bag and a small round tip, (#3), pipe the frangipane into the fish. Pipe three rows/strips down the center of the fish. Don?t go all the way to the edges or you won?t be able to properly seal the fish. Brush the edges of the bottom pastry lightly with water. Brush the underside of the top with water. Place the top, watered side down on top of the fish and frangipane. Seal by going from the center out, in order to get as much air out from between the two layers as possible. Brush the finished fish pastry with the egg wash and sprinkle with a little granulated sugar. Then use a scissors to make scales with the leftover pastry.
Bake at 400°F for 10 minutes and then lower the temperature to 350° and continue baking for another 10 minutes or until the fish is an even golden brown. Remove from oven and allow to cool completely.

To assemble
Gold fish crackers
Pineapple sauce

Carefully heat the bottom of the coral with a propane torch. Don?t hold in one place too long, only a few seconds maximum. Immediately place the coral in the center of dessert plate. Place the fish on top of the coral. Decorate the coral with some goldfish crackers and drizzle pineapple sauce around.