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Ingredient
Wok: Celery Stuffed Cod
Introduce
Chef :
Keith VigonWok: Celery Stuffed Cod
Wok cooking doesn't necessarily mean Chinese and all the wok -type dishes I post here we'll start with the word wok this particular dish is a substantial stuffing so quite filling served with sliced French bread and a salad - this serves to but you can increase the fish as desired
Ingredient
2 sticks
celery
2 rashers
streaky bacon, rind removed
50 g
fresh bread crumbs
to taste
Salt and freshly ground black pepper
50 g
butter
350 g
new carrots
1
bay leaf
300 mL
dry white wine
150 mL
water
4 tablespoons
double cream
Cooking instructions
* Step 1
Finally chopped the salary, onion and streaky bacon. Place the breadcrumbs in a bowl with plenty of seasoning.
* Step 2
Remove the central bones from the cod steaks and set the steaks aside on a large piece of buttered foil
* Step 3
Melt the butter in the wok, add the celery, onion and bacon, and cook stirring continuously, until the onion is soft and the bacon is cooked.
* Step 4
Add the cooked mixture to the breadcrumbs and stir well, then pour in just enough milk to bind the ingredients together.
* Step 5
Divide this stuffing between the cod steaks, pressing it well into the cavities left but the bones
* Step 6
Add the carrots to the walk and throw in the bay leaf, then pouring the wine and water.
* Step 7
Stand the steaming rack over the vegetables and heat to boiling point.
* Step 8
Reduce the heat, then pack the fish closely in the foil making sure that the edges a well sealed and place the package on the steaming rack. Press enter put the lid on the walk and simmer gently for about 20 minutes.
* Step 9
By this time most of the liquid will have evaporated from the vegetables, they will be cooked in the official be ready to serve.
* Step 10
Transfer the fish to a heated serving dish and, using a draining spoon, lift the carrots out of the liquid arrange them round the fish
* Step 11
Whisk the egg yolks with the cream and stir them into the liquid left in the wok.
* Step 12
Heat very gently without allowing the source to boil (it will curdle if overheated) then pour it over the fish.
* Step 13
Sprinkle with a little chopped parsley over the fish before serving
Note: if there is a photo you can click to enlarge it
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