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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