Wok: Celery Stuffed Cod

Finally chopped the salary, onion and streaky bacon. Place the breadcrumbs in a bowl with plenty of seasoning.

Remove the central bones from the cod steaks and set the steaks aside on a large piece of buttered foil

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.

Add the cooked mixture to the breadcrumbs and stir well, then pour in just enough milk to bind the ingredients together.

Divide this stuffing between the cod steaks, pressing it well into the cavities left but the bones

Add the carrots to the walk and throw in the bay leaf, then pouring the wine and water.

Stand the steaming rack over the vegetables and heat to boiling point.

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.

By this time most of the liquid will have evaporated from the vegetables, they will be cooked in the official be ready to serve.

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

Whisk the egg yolks with the cream and stir them into the liquid left in the wok.

Heat very gently without allowing the source to boil (it will curdle if overheated) then pour it over the fish.

Sprinkle with a little chopped parsley over the fish before serving