Oyster stuffing for salmon
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Shucked oysters, throughly rinsed |
| 3 | tablespoons | Butter |
| 1 | each | Onion, chopped |
| 1 | each | Clove garlic, crushed |
| 2 | tablespoons | Pernod |
| 1 | large | Bunch parsley, chopped |
| 1 | cup | Fine bread crumbs |
| Salt and pepper | ||
Directions
Cut each oyster into 4 - 6 pieces, depending on size.
Melt butter and saute onion and garlic until soft, Add Pernod and oysters and cook 1 minute. Add parsley and breadcrumbs, season to taste.
Fill cavity of salmon and bake as directed.
VARIATION: Substitute spinach for parsley. Use 1 bunch spinach, steam until wilted, squeeze out excess water, chop and add to recipe.
Source: Official Expo 86 Cookbook Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: 20mn Cholesterol per serving: Marks:
Submitted By LESLIE GRATTON On 07-09-95