100 g of laminated and frozen puff pastry, rolled
400 g of Badejo or Robalo fish fillets cut in half
2 tablespoons of lime juice
1 tablespoon of salt
1/4 cup of all-purpose flour (30 g)
1/3 cup of butter (65 g)
1 tablespoon of grated ginger
1/2 teaspoon of fresh thyme
1/4 cup of finely chopped onion (30 g)
150 g of medium-sized shrimps, peeled and deveined
1/3 cup of dry white wine (80 ml)
1/2 cup of heavy cream (120 ml)
6 fresh asparagus spears
100 g of laminated and frozen puff pastry, rolled
400 g of Badejo or Robalo fish fillets cut in half
2 tablespoons of lime juice
1 tablespoon of salt
1/4 cup of all-purpose flour (30 g)
1/3 cup of butter (65 g)
1 tablespoon of grated ginger
1/2 teaspoon of fresh thyme
1/4 cup of finely chopped onion (30 g)
150 g of medium-sized shrimps, peeled and deveined
1/3 cup of dry white wine (80 ml)
1/2 cup of heavy cream (120 ml)
6 fresh asparagus spears
Preheat the oven to 220°C (hot)
Thaw the puff pastry at room temperature
Unroll it and cut it into two rectangles, each 12 cm x 13 cm
In a 27 cm x 40 cm baking dish, place the pastry in the preheated oven for 5 minutes
Reduce the heat to 180°C (medium) and continue baking until golden brown (about 30 minutes)
Remove from the oven and reserve on the same baking sheet
Dress the fish fillets with lime juice and salt, then coat with flour
In a medium skillet, melt the butter over medium heat
Fry the fish fillets for about 3 minutes per side, until golden brown
Remove and reserve on a plate
In the same skillet, sauté the ginger, thyme, and onion until softened (about 2 minutes)
Add the shrimps and white wine, and cook until tender (about 3 minutes) Remove and reserve in a small bowl
In the same skillet, combine the heavy cream and any remaining liquid from cooking, and reduce slightly (about 2 minutes)
Remove from heat
Fry 3 cups of water with a pinch of salt in a medium pot
Add the asparagus spears and cook until tender (about 5 minutes)
Drain and reserve
Assemble by placing a rectangle of puff pastry on each plate, topping with fish fillets, covering with cream, and distributing shrimps
Distribute asparagus between plates and serve
This recipe yields approximately 1073 calories per serving
