Herbed Fish Stuffing Recipe
Ingredients
| Shallots | 2 Tablespoon, chopped | |
| Corn oil | 1 Teaspoon | |
| Egg | 1 | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Parsley | 1/2 Cup (16 tbs) | |
| Watercress leaves | 1/4 Cup (16 tbs) | |
| Basil | 1/4 Teaspoon | |
| Whole grain bread crumbs | 1 Cup (16 tbs) | |
| Walnuts | 2 Tablespoon, crushed |
Directions
Saute the shallots in the oil, adding a few drops of water if necessary to prevent scorching.
When the shallots are transparent, remove them from the heat and cool slightly.
Place the shallots in a blender with the remaining ingredients, reserving 1/2 cup (125 ml) of bread crumbs and the walnuts.
Process on medium speed until smooth.
With a fork, stir in the remaining bread crumbs and nuts.
When the shallots are transparent, remove them from the heat and cool slightly.
Place the shallots in a blender with the remaining ingredients, reserving 1/2 cup (125 ml) of bread crumbs and the walnuts.
Process on medium speed until smooth.
With a fork, stir in the remaining bread crumbs and nuts.
Chef
