Ingredients

• 2 rolls (or 500 g) Puff pastry
• 300 g Peeled shrimp
• 200 g Scallops
• 200 g (cut into 2 cm cubes) Cod or halibut fillet
• 150 g (fresh or frozen, cleaned and cut) Chanterelle mushrooms
• 1 (finely chopped) Shallot
• 2 cloves (minced) Garlic
• 125 ml (1/2 cup) Dry white wine
• 250 ml (1 cup) Fish broth
• 125 ml (1/2 cup) 35% cream
• 2 tbsp All-purpose flour
• 2 tbsp Unsalted butter
• 1 tbsp Olive oil
• 2 tbsp (chopped) Fresh parsley
• to taste Salt
• to taste Freshly ground black pepper
• 1 (for brushing) Egg yolk

Instructions

1. 1

   Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   In a large skillet, melt 1 tbsp butter and 1 tbsp olive oil over medium heat. Sauté the shallot and garlic for 2 minutes until translucent.

3. 3

   Add the chanterelle mushrooms and cook for about 5-7 minutes, until tender and their water has evaporated. Remove mushrooms from the skillet and set aside.

4. 4

   In the same skillet, add 1 tbsp butter. Quickly sear the fish cubes, shrimp, and scallops for about 1 to 2 minutes per side, just enough for them to change color. Do not cook them completely. Remove from the skillet and set aside with the chanterelles.

5. 5

   In the same skillet, sprinkle in the flour and stir for 1 minute to make a light roux. Deglaze with white wine, scraping the bottom of the pan. Let reduce by half.

6. 6

   Stir in the fish broth and cream. Bring to a gentle boil, stirring constantly until the sauce thickens slightly. Season with salt and pepper to taste.

7. 7

   Return the seafood and chanterelles to the sauce. Add chopped parsley and mix gently. Remove from heat and let cool slightly.

8. 8

   Unroll one puff pastry sheet. Cut out 4 circles, about 15 cm (6 inches) in diameter. Place a portion of the filling in the center of each circle.

9. 9

   Unroll the second puff pastry sheet and cut out 4 circles of the same size. Brush the edges of the bottom circles with a little water or egg yolk, then cover with the top circles. Seal the edges well by pressing with a fork.

10. 10

    Make a small cross incision on top of each puff pastry to allow steam to escape. Brush the surface with the beaten egg yolk.

11. 11

    Bake for 25-30 minutes, or until the pastry is golden brown and puffed. Serve hot.