Northern shrimp in puff pastry with a saffron sauce and crispy onions

Ingredients

• 600 g (1 ⅓ lb) northern shrimp
• 1 pack of puff pastry
• 750 ml (3 cups) fish or shrimp stock
• 1 small onion
• For the saffron sauce:
• 500 ml (2 cups) fish or shrimp stock
• 100 ml (⅓ cup) white wine
• 250 ml (1 cup) heavy cream (35%)
• 1 ml (¼ tsp) saffron
• 50 g (1 ¾ oz.) cold butter
• Salt and pepper to taste

Preparation

For the dough

• Roll out the dough with a rolling pin. Cut into 10 cm (3.9-inch) squares.
• Bake at 190°C (375°F) for 15 minutes.
• Split the squares into a top half and a bottom half, put back in the oven to dry for a few minutes and set aside.

For the saffron sauce

• Reduce the fish stock and wine to a quarter of their initial volume. Add the cream and reduce again by one-fourth. Salt and pepper to taste.
• Add the saffron infused in 65 ml (¼ cup) of warm water.
• Take off the heat and whisk in the butter. Season to taste.

Plating (use hot plates)

• Heat the remaining stock.
• Dice the onion.
• Place the bottom halves of the hot puff pastry onto the plates. Add 15 ml (1 Tbsp) of raw onion.
• Poach the shrimp for 30 seconds in the hot stock. Place them in the puff pastry.
• Drizzle with hot sauce and cap with the top halves of the puff pastry.