Herbed Fish Stuffing
|Shallots||30 Milliliter, chopped|
|Corn oil||1 Teaspoon|
|Celery||125 Milliliter, chopped|
|Watercress leaves||60 Milliliter|
|Whole grain bread crumbs||250 Milliliter|
|Walnuts||30 Milliliter, crushed (2 Tablespoon)|
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.