Pansize Sherried Salmon
Baked Herb Salmon with a Sherry sauce
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Steaks | Savoury | Bake,Chill | 30 mins to 1 hour |
Ingredients
- 4 pansize salmon
- 1 cup sherry
- 1 cup milk
- salt and pepper
For the stuffing:
- 1 cup white breadcrumbs
- salt and pepper
- ½ small onion, chopped
- 1 tbsp chopped parsley
- 1 pinch herbs
- 2 tbsp melted butter
- 2 tbsp hot water
Method
Clean, wash and dry salmon. Place in a large dish, pour the sherry over, cover and refrigerate overnight. Combine stuffing ingredients and fill each fish with the mixture. Secure by stitching or with skewers. Add milk to the sherry and pour over the salmon. Season and bake in a moderate oven for 20-30 minutes. Serve hot or cold.
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