6 servings

How to Make It

Step 1

Drain oysters, reserving 3/4 cup oyster liquor; set liquor aside. Coarsely chop oysters. Combine half of chopped oysters, soft breadcrumbs, whipping cream, 1/4 teaspoon salt, and paprika, stirring until well blended. Cover and refrigerate remaining chopped oysters.

Step 2

Using a sharp knife, make a 1- inch-deep incision down the length of each fillet. Stuff each pocket with oyster mixture. Place stuffed fillets in a shallow baking pan; brush with beaten egg, and sprinkle with fine, dry breadcrumbs. Bake at 350° for 25 minutes or until fillets flake easily when tested with a fork. Transfer to a warm serving platter; set aside, and keep warm.

Step 3

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, reserved oyster liquor, and remaining chopped oysters; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat, and stir in remaining salt and pepper.

Step 4

Pour oyster sauce over fillets, and garnish with fresh parsley sprigs, if desired. Serve immediately.

Oxmoor House Homestyle Recipes

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