Louisiana Baked Stuffed Red Snapper
|Snapper||5 Pound, cleaned and boned, with head removed|
|Celery stalks||2 , finely chopped|
|Onion||1 Medium, finely chopped|
|Fresh mushrooms||1⁄4 Pound, washed and sliced|
|Finely chopped parsley||3 Tablespoon|
|Bread crumbs||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Eggs||2 , beaten|
|Butter||1⁄4 Cup (4 tbs), melted|
|Hot water||1⁄2 Cup (8 tbs)|
Preheat oven to 350° Combine 1/4 teaspoon salt, 1/8 teaspoon pepper and dash nutmeg.
Rub inside and outside of fish with mixture.
Melt butter in skillet; saute celery, onion and mushrooms.
Add parsley and bread crumbs and cook over low heat 3 minutes longer, stirring constantly.
Moisten with scalded milk; mix well.
Remove from heat and cool slightly.
Add eggs; season with 1/4 teaspoon salt, 1/8 teaspoon pepper and dash nutmeg.
Fill cavity of fish with stuffing and fasten with skewers and thread.
Put foil around neck of snapper to hold stuffing in place.
Place fish in shallow baking pan.
Bake 1 hour.
Combine melted butter and hot water.
Use to baste fish frequently.
Serve on heated platter.