Shrimp-Stuffed Fish

Shrimp-Stuffed Fish makes an elegant dinner party dish. The fish may be served alone, garnished zoith a fcio extra shrimps, followed by a crisp green salad.

2 tablespoons vegetable oil

1 large onion, finely chopped

1 celery stalk, trimmed and finely chopped

8 oz. shrimps, shelled and chopped

2 eggs, lightly beaten

4 oz. fresh white breadcrumbs

1 teaspoon dried tarragon

1 tablespoon chopped fresh parsley

1 teaspoon cayenne pepper .{ teaspoon black pepper

1 teaspoon salt

1 teaspoon grated lemon rind

½ teaspoon Worcestershire sauce

1 teaspoon prepared mustard

4 large mackerel or trout, cleaned and gutted

8 fl. oz. dry white wine

Preheat the oven to hot 425 F (Gas Mark 7, 220 C).

In a medium-sized frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Remove the pan from the heat and, with a slotted spoon, transfer the onion to a medium-sized mixing bowl.

Add the celery, shrimps, eggs, bread-crumbs, tarragon, parsley, cayenne, pepper, salt, lemon rind, Worcestershire sauce and mustard to the bowl. Combine the ingredients together with a fork.

Stuff the mixture into the fish and sew up the openings with a needle and thread.

Line a large baking dish with aluminium foil. Lay the stuffed fish on the foil. Pour the wine over the fish. Place the dish in the oven and bake, basting frequently, for 35 to 45 minutes or until the flesh flakes easily when tested with a fork.

Remove the dish from the oven and transfer the fish to a warmed serving dish. Remove and discard the thread and serve at once.

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