Dumplings stuffed with cod and asparagus
Instructions
Prepare the batter one hour before: in a wide and deep dish softened yeast and the flour with beer, possibly held at room temperature.
Add salt and pepper batter, cover it with a towel and put to rest an hour.
Meanwhile, boil a three-quarters cooked asparagus tips, initially placing them in plenty of salted boiling water.
Drain with slotted spoon and put them to dry on a double sheet of absorbent kitchen paper.
FRY quickly in a knob of butter the four chapels of mushrooms.
Placed horizontally on a cutting board the slices of bacon in twos, overlapping slightly to get four fairly large rectangles.
On each of them arranged vertically a cod fillet, salted and peppered, 2 asparagus tips and a chapel of mushrooms cut into two.
Keep all ingredients together wrapping them with the edges of the rectangle of bacon: get so 4 parcels.
Time one at a time into the batter that are evenly coated, then rinse in plenty of hot oil and fry a few minutes per side, until golden and crispy.
Serve immediately.
Ingredients and dosing for 4 persons
- 4 cod fillets (500 g)
- 8 slices bacon (bacon) (100 g)
- 8 bits of asparagus
- 4 chapels of mushrooms
- Butter
- Salt
- Pepper
- For the batter:
- 250 g of white flour
- 20 g of brewer's yeast
- 25 cl of beer
- Frying oil
- Salt
- Pepper