Dumplings Stuffed With Cod And Asparagus

Preparation:

Preparation: Prepare the batter an hour beforehand: in a large, deep dish, dilute the yeast and flour with the beer, possibly kept at room temperature. Add salt and pepper to the batter, cover it with a napkin and leave it to rest for an hour. Meanwhile, boil the asparagus tips three-quarters cooked, initially placing them in abundant boiling salted water. Drain them with the slotted spoon and pass them to dry on a double sheet of absorbent kitchen paper. Quickly sauté the four mushroom caps in a knob of butter. Arrange the bacon slices two by two horizontally on a cutting board, overlapping them slightly to obtain four fairly large rectangles. Vertically arrange a salted and peppered cod fillet on each of them, 2 asparagus tips and a mushroom cap cut in half. Keep all the ingredients together by wrapping them with the edges of the bacon rectangle: you will thus obtain 4 bundles. Dip them one at a time in the batter, checking that they are evenly coated, then pass them in abundant hot oil and fry them for a few minutes on each side, until they become crispy and golden. Serve them right away.