Tied Fish

Name: Tied Fish
Yield: 4
Ingredients: 2 tablespoons butter; 1 to 2 carrots, finely diced; 1 celery rib, finely diced; 1 onion, finely diced; 1 leek, whites finely chopped and rinsed; 1 whole bass, red snapper or halibut (about 3 pounds/1.4 kg), cleaned; 1/2 cup/125 ml white wine; Kosher salt and freshly ground black pepper; 20 small cooked shrimp (about 7 ounces/200 g), peeled and chopped; Handful fresh thyme leaves, chopped; 2 tablespoons vegetable oil; Special equipment: butcher's twine

Tied Fish was pinched from <a href="http://www.cookingchanneltv.com/recipes/laura-calder/tied-fish.html" target="_blank">www.cookingchanneltv.com.</a>

INGREDIENTS

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2 tablespoons butter

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1 to 2 carrots, finely diced

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1 celery rib, finely diced

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1 onion, finely diced

•

1 leek, whites finely chopped and rinsed

•

1 whole bass, red snapper or halibut (about 3 pounds/1.4 kg), cleaned

•

1/2 cup/125 ml white wine

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Kosher salt and freshly ground black pepper

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20 small cooked shrimp (about 7 ounces/200 g), peeled and chopped

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Handful fresh thyme leaves, chopped

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2 tablespoons vegetable oil

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Special equipment: butcher's twine

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