Rialto Cafe Fruit de Mars Napoleon

Sauce
2 tablespoons olive oil
2 cups tomato pur?e (canned)
1/2 cup diced yellow onion
2 teaspoons ground cardamom
1 1/2 ounces brandy

Using a 2-quart sauce pan, heat the olive oil over medium heat until the oil just starts to smoke.

Add the onions and stir. Cook until the onions are tender, stirring occasionally to avoid burning.

Add the ground cardamom, stirring well to incorporate. Continue stirring constantly to lightly toast the cardamom and to prevent scorching. This takes about one minute.

Deglaze with the brandy and flame to burn off the alcohol.

When the flame subsides, add the tomato puree and stir well.

Bring the tomato mixture to boil, then reduce the heat to low and allow the sauce to simmer slowly for 30 minutes.

Keep warm until ready to use.

* NOTE: The sauce can be prepared ahead of time and kept in the refrigerator 2-3 days.

Seafood
1/4 cup olive oil
12 clams (preferably Manila clams)
12 black mussels
12 (16/20 count) shrimp, peeled and deveined
4 ounces salmon (or any other firm ocean fish) 1/2-inch cubes
1 cup 1/4-inch diced Roma tomatoes
1 tablespoon chopped parsley

Puff Pastry*

* You can find puff pastry in your local supermarket or specialty stores. They can be any shape as long as they are 3 to 4 inches in diameter and that they puff when cooked to at least 3 inches high. Follow the recommended instructions to cook.

In a large 12-inch skillet heat the olive oil over medium heat.

Add the clams and cook, swirling the pan frequently to allow the clams to cook without burning.

Just as the clams start to open, add the mussels and shrimp.

Continue to keep swirling the pan to avoid burning.

Add the salmon (or other fish) and sear quickly on all sides. Just as you are finished searing the salmon, all of the clams and mussels should have opened or at least started to open.

Deglaze with the brandy and flame to burn off the alcohol.

When the flame has subsided, add the tomato sauce and heat to a boil.

Just as the tomato sauce starts to boil reduce the heat to a low simmer. Be careful not to over cook the seafood.

Add the parsley and mix well.

Season with salt and black pepper to taste.

To Assemble
Split each of the puff pastries into thirds.

Place the bottom piece of the puff pastry in the center of a 12-inch plate.

Spoon about 2 ounces of the seafood onto the bottom piece of the puff pastry (reserve the clams and mussels for the finishing step).

Top the mixture with the middle piece of the puff pastry.

Spoon another 2 ounces of the seafood mixture on the middle layer allowing the sauce to cascade down onto the plate.

Add the top piece of the puff pastry.

Place 3 clams and 3 mussels around the Napoleon alternating each.

Garnish with fresh herb sprigs such as chive, cilantro or basil. Enjoy!

* Note: When assembling the Napoleons, be sure to evenly portion the seafood, 3 shrimp, 3 clams, 3 mussels and 1 ounce of fish.