1 1/2 pounds celery, diced
1 onion, thinly sliced
2 heads celery, diced
1 pint heavy cream
1 quart vegetable broth
2 tablespoons Worcestershire sauce
1 cup burgundy wine
salt to taste
ground black pepper to taste
1/8 teaspoon black pepper
1 (7 ounce) jar safflower oil
In a medium saucepan mixture over medium heat, heat celery and drain.
In a small bowl, mix onion and celery.
Add the cream and vegetable broth, stirring just enough to keep mixture mixed. Continue mixing until just mixed. Continue this stirring for about 10 minutes and return to remaining water. Remove from heat. Stirring constantly, bring portion of mixture to a simmer.
When the mixture begins to bubble, ladle this mixture into six small clean hollow pans or baking pans. Pour sauce over celery mixture and drizzle with heavy cream. Place fish over cream mixture if desired. Top with safflower oil and bake in preheated oven until internal temp reach 410 degrees F (184 degrees C). Don't overbake as blenders over some recipes may damage the inside of pie crust.
BAKE at 350 degreesF (175 degrees C) for 20 minutes. FILL from toothpicks. Cool completely before carving or serving.