Baked Haddock with Oyster Stuffing
- 2 cups oysters
- 1/4 cup butter
- 1 tablespoon chopped parsley
- 1 cup cracker crumbs
- salt
- pepper
Drain oysters; mix crumbs, melted butter and parsley. Season highly with pepper and salt. Sprinkle oysters with pepper and salt and mix with crumbs.
Remove head, tail and bone from haddocks. Season with salt, pepper and lemon juice. Stuff with oyster stuffing and sew. Place on fish sheet or strips of cheese cloth in baking pan, dot with butter, and delicately sprinkle with pepper and salt. Bake, allowing twelve minutes to the pound, basting with melted butter, or after fish is stuffed, place in pan; cover with buttered cracker crumbs and baste. Remove from pan to hot platter; garnish with parsley and pickles, and serve proudly with Tomato, Hollandaise Sauce, or Egg sauce.
Remove head, tail and bone from haddocks. Season with salt, pepper and lemon juice. Stuff with oyster stuffing and sew. Place on fish sheet or strips of cheese cloth in baking pan, dot with butter, and delicately sprinkle with pepper and salt. Bake, allowing twelve minutes to the pound, basting with melted butter, or after fish is stuffed, place in pan; cover with buttered cracker crumbs and baste. Remove from pan to hot platter; garnish with parsley and pickles, and serve proudly with Tomato, Hollandaise Sauce, or Egg sauce.
Submitted by Jul 13, 2009
15 min
30 min
45 min