Puff pastry cases filled with seafood and asparagus

This Main Course recipe was published in 'Continental Cuisine - p38'.



Serves 4

Ingredients:
• 12 and 1/oz (400g) puff pastry (frozen)
• 4 scallops, removed from their shells
• 5oz (150g) prawns, peeled and cleaned
• 16oz (500g) clams
• 32oz (1kg) mussels
• 16oz (500g) green asparagus (1 bunch)
• 1 bunch spring onions
• 1 and 1/2oz (50g) butter
• 13fl oz (400ml) cream
• 1 egg yolk
• Salt as desired
• Freshly ground pepper as desired

Preparation:
1. Preheat the oven to 400°F (200°C). Lay the puff pastry sheets on top of each other in twos and cut into 2 squares. leaves to thaw slightly and cut a small square out each square (only cutting through the top layer). Beat the egg yolk with 1-2tbsp (15-30ml) water and brush the top layer of the pastries (the cut layer). Place on a baking tray lined with baking parchment and bake in the hot oven for 20 minutes until golden brown.

2. Clean the mussels in water and rinse under cold running water. Throw away any opened or broken mussels. Drain the remaining mussels in a sieve. Put the mussels into a large pan, cover with a lid and cook over a high heat, until they have opened. Discard any that have not opened. Take the mussels out of their shells, reserving the cooking liquid and put the mussel shells aside.

3. Cut the scallops into pieces. Heat 1tbsp (15m) oil in a frying pan and fry the scallops over a high heat for 20 minutes until golden.

4. Wash the asparagus, cut off the woody ends and cut the spears into 3/4in (2cm) lengths. Blanch in boiling, Salted water for about 5 minutes. Drain.

5. Peel the spring onions and cut into 4 pieces, removing the green parts. Heat 1oz (30g) butter in a frying pan and gently fry the onion quarters. Add the asparagus and fry for a couple of minutes. Season with salt and pepper, cover with a lid and simmer for about 15 minutes.

6. Strain the reserved cooking liquid through a sieve into a pan and bring to a boil with the cream. Cook until the sauce thickens. Add the mussels, scallops, prawns and the content of the asparagus pan and simmer over a low heat for 5 minutes.

7. Carefully lift off the pastry lids and fill the pastry with the sauce. Put the lids back on and serve immediately.