Method:

1. Cut the fish filets into 8 equal pieces.

2. Cut your onions in half and then cut in julienne. Clean the celery and dice. Mince your garlic.

3. Allow onion, garlic and celery to sweat. Add the seafood mix, season with pepper and salt and bake shortly.

4. Add white wine and chicken stock and allow to simmer for two minutes.

5. Sift the seafood, collect the stock and allow the seafood to cool down.

6. Cut one sheet of the puff pastry in 8 equal squares. Use the second sheet to cut cut 1,5 cm wide strips. Glue two layers of strips on top of the squares with some egg yolk, creating a structure resembling a picture frame. 

7. Now brush the puff pastry entirely with the remaining egg yolk and bake these pastries in the oven at 180°C until golden brown. 

8. Make a roux with butter and flour and add the stock you filtered from the seafood and the milk. Allow to thicken and filter through a mesh strainer.

9. Season with pepper and salt and add some lemon juice for a balanced flavor. 

10. Pair the fish filets on a greased oven tray, season with pepper and salt and put in the oven for about 5 minutes.

11. Serve as followed: plate the pastry, add the baked fish to the pastry, add the seafood to the sauce, mix briefly with a spatula and serve the sauce with seafood over the fish.