Baked Whole Stuffed Fish

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (3–4-pound) whole fish, cleaned (pike, salmon, snapper, or other)
  • 2 shallots


  1. Wash fish and dry on paper towels. Sauté shallots and mushrooms in ¼ pound butter for 3 minutes. Put parsley, crumbs, and shrimp into large mixing bowl. Add mushroom mixture. Toss, taste, and adjust seasonings, then stuff into dry fish cavity. Sew up cavity with needle a