100g of laminated, frozen puff pastry, rolled
400g of cod or halibut fillet, cut in half
2 tablespoons of lemon juice
1 teaspoon of salt
1/4 cup of all-purpose flour (30g)
1/3 cup of butter (65g)
1 teaspoon of grated ginger
1/2 teaspoon of fresh thyme
1/4 cup of finely chopped onion (30g)
150g of medium shrimp, peeled
1/3 cup of dry white wine (80ml)
1/2 cup of heavy cream (120ml)
6 fresh asparagus spears
100g of laminated, frozen puff pastry, rolled
400g of cod or halibut fillet, cut in half
2 tablespoons of lemon juice
1 teaspoon of salt
1/4 cup of all-purpose flour (30g)
1/3 cup of butter (65g)
1 teaspoon of grated ginger
1/2 teaspoon of fresh thyme
1/4 cup of finely chopped onion (30g)
150g of medium shrimp, peeled
1/3 cup of dry white wine (80ml)
1/2 cup of heavy cream (120ml)
6 fresh asparagus spears
Preheat the oven to 425°F (hot)
Thaw the puff pastry at room temperature
Unroll and cut it into two rectangles, 12cm x 13cm each
Place the pastry in a baking dish, preheated for 5 minutes
Reduce the heat to medium (180°C) and continue baking until golden brown (about 30 minutes)
Remove from the oven and reserve on the baking sheet
Season the fish with lemon juice and salt and coat with flour
In a medium skillet, melt butter over medium heat
Fry the fish for about 3 minutes per side, until golden brown
Remove and reserve on a plate
In the same skillet, sauté ginger, thyme, and onion until softened (about 2 minutes)
Add shrimp and white wine and cook until tender (about 3 minutes) Remove and reserve in a small bowl
In the remaining liquid from cooking, add heavy cream and simmer until slightly reduced (about 2 minutes)
Remove from heat
In a medium pot, boil 3 cups of water with a pinch of salt
Add asparagus spears and cook until tender (about 5 minutes)
Drain and reserve
Place a rectangle of puff pastry on each plate
Arrange fish fillets over them, cover with cream, and top with shrimp
Divide asparagus between plates and serve
Approximately 1073 calories per serving
