6 fresh or canned oysters
2 cups (4 oz) 120g fresh white breadcrumbs
1/2 stick (2 oz) 50 g shredded suet or melted butter
1 tsp (5 ml) chopped mixed fresh herbs
pinch of grated nutmeg
salt and pepper
1 egg
2 cups (4 oz) 120g fresh white breadcrumbs
1/2 stick (2 oz) 50 g shredded suet or melted butter
1 tsp (5 ml) chopped mixed fresh herbs
pinch of grated nutmeg
salt and pepper
1 egg
method
1. If using fresh oysters, open them over a saucepan, then simmer them very gently in their own liquor for 10 minutes. Canned oysters need no cooking. Drain the oysters, reserving the liquor, and cut into small pieces
2. In a bowl, mix the breadcrumbs with the suet or melted butter.
3. Add the oysters,.herbs and nutmeg, with salt and pepper to taste.
4. Beat the egg in a cup until it is just liquid, then stir it into the oyster mixture, adding a little of the reserved oyster liquor if necessary, to bind.
5. Serve with white fish.
2. In a bowl, mix the breadcrumbs with the suet or melted butter.
3. Add the oysters,.herbs and nutmeg, with salt and pepper to taste.
4. Beat the egg in a cup until it is just liquid, then stir it into the oyster mixture, adding a little of the reserved oyster liquor if necessary, to bind.
5. Serve with white fish.
serving amount
sufficient for 1 x 1.1 kg (2 1.2 lb) whole fish
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