1/2 cup heavy cream
1/3 cup butter
1/3 cup dry white wine
1/4 cup finely chopped onion
1/4 cup all-purpose flour
2 tablespoons freshly squeezed lime juice
1 tablespoon grated ginger
1/2 teaspoon fresh thyme
100g puff pastry, thawed and unfolded
400g cod fillet, cut in half
150g mussels, cleaned
6 fresh asparagus spears
Salt to taste
1/2 cup heavy cream
1/3 cup butter
1/3 cup dry white wine
1/4 cup finely chopped onion
1/4 cup all-purpose flour
2 tablespoons freshly squeezed lime juice
1 tablespoon grated ginger
1/2 teaspoon fresh thyme
100g puff pastry, thawed and unfolded
400g cod fillet, cut in half
150g mussels, cleaned
6 fresh asparagus spears
Salt to taste
Preheat the oven to high heat
Open the puff pastry and cut two rectangles of 12 x 13 cm
Place them on a baking sheet and bake for 5 minutes
Reduce the temperature to medium and bake for another 30 minutes or until lightly golden
Season the fillets with lime juice, salt, and flour
In a skillet, melt the butter over medium heat
Fry the fillets for 3 minutes on each side
Sauté the ginger, thyme, and onion for 2 minutes
Add the mussels and wine, and cook for 3 minutes. Reserve
Simmer 3 cups of water with a pinch of salt
Add the asparagus and cook for 5 minutes
Drain
Place a rectangle of puff pastry on each plate
Arrange the fillets on top and cover with the creme
Distribute mussels and asparagus around.
