Puff Pastry Filled with Seafood Ragout

Preheat the oven to 200°C (approximately 400°F). Cut the puff pastry into 2 squares. Allow to thaw and cut a smaller square from the top layer of each. Mix the egg yolks with 1-2 tablespoons water and brush the pastry. Place on a lined baking tray and bake for about 20 minutes in the hot oven, until golden brown.

Rinse the mussels thoroughly under cold running water in a colander. Discard any opened shells. Place the mussels in a large pot of salted water, cover and cook over high heat until they have opened. Throw away any unopened shells. Loosen the meat from the shell and discard.

Cut the scallops into pieces. Heat 1 tablespoon oil in a pan and fry until golden brown over high heat, about 2 minutes.

Rinse the asparagus, cut off the woody ends and cut into 2 cm (approximately 1 inch) pieces. Blanch in boiling salted water for about 5 minutes, then drain.

Rinse and trim the scallions and cut into quarters, then remove the green part. Heat 30 grams (approximately 2 tablespoons) of butter in a pan and fry the scallions. Add the asparagus and continue to cook. Season with salt and pepper, cover and simmer for about 15 minutes.

Pour the fish stock into a saucepan and bring to a boil together with the cream. Cook until the sauce thickens. Add the mussel meat, scallops, and shrimp and cook for 5 minutes over low heat.