Recipe by Oxmoor House January 1984


Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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


Oxmoor House Homestyle Recipes