- Slightly defrost the pastry dough, brush with the whipped egg and cut out in the desired form you want.
- The egg will give the top of your puff pastry its shine. Bake it in a 350F oven for 15 minutes until the top is golden brown.
- Let the pastry cool down a bit and then split the shape in half. Keep on the side.
- Place the clam juice, heavy cream and saffron in a saucepan and simmer on medium heat. Once the mix comes to a boil, turn it down on low. The saffron will turn your sauce a nice shade of yellow. When the sauce reduces down 70 percent to the desired thickness, pull off the fire and keep covered on the side.
- Season the cod fillets on both sides and sear them in a large sauté pan. Cod is delicate so you do not want to turn the fillets over too often or they will begin to tear apart.
- At the same time, heat up the blanched vegetables in some butter and season with salt and pepper. You'll want to heat up the carrots and beans together and the spinach in another buttered pan by itself.
- Warm up the split Puff Pastry for a short flash in an oven and place the bottom section on the plate.
- Then place the beans and carrots on the bottom, then top with the cooked cod and top with the cooked spinach.
- Lean the top of the puff pastry on the side of the fish and then drizzle the saffron sauce around, garnish with chives and serve.