| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Clay cooker, Seafood | 6 | Servings | |
INGREDIENTS
| 3 | lb | Salmon steak |
| 1/4 | lb | Chopped mushrooms |
| 1 | md | Onion, minced |
| 2 | tb | Minced parsley |
| 1/4 | ts | Tarragon |
| Pepper and salt | ||
| 2 | tb | Butter (optional) |
| 1/2 | c | Sherry |
| 1/3 | c | Fine bread crumbs |
INSTRUCTIONS
Soak lid of clay cooker. Cut salmon in half and lay both pieces in cooker. Sprinkle with mushrooms, onion, and parsley and tarragon mixed. Add salt and freshly ground black pepper to taste. Dot with butter and pour sherry around. Cover, put into cold oven and turn temperature to 425F. After 30 minutes sprinkle crumbs over top and bake 30 more minutes From: Ghislaine Dumont Date: 06-17-97 Cooking
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