Stuffing for Baked Fish
- 3 slices stale bread
- 2 Tbsps chopped suet
- 1 small onion, finely minced
- 1 Tbsp chopped parsley
- Salt and pepper to taste
- 1 small egg, and a little milk if needed
Soak the bread in cold water until quite soft. Mash it until smooth. Add to it the suet, onion, pasley, seasonings and egg. Moisten, if necessary, with a small amount of milk. The mixture must be just firm enough to keep its shape. Fill the fish, sewing up the opening as soon as the stuffing in in place. This same mixture may be rolled into small balls, baked in the pan with the fish, and served as a garnish, if you prefer.
Submitted by Aug 11, 2009
15 min
30 min
45 min