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imported_admin
26-09-2006, 06:25 PM
Fish served with hot oyster sauce originates from colonial Australia, when oysters (and probably red emperor) were more plentiful than they are today. If you're lucky enough to get your hands on a big red, indulge yourself and get hold of some oysters too. (Serves 4-6)

1 whole red emperor
butter
salt and pepper
white wine

SEASONING:
white bread, torn into small pieces
1 onion, chopped
mixed herbs
egg to bind ingredients

SAUCE:
Thick bechamel (white) sauce
lemon juice
Worcestershire sauce
bottled oysters

* Make a thick white sauce by melting butter, adding flour and whisking in milk.
* Season with lemon juice and Worcestershire sauce.
* Before serving beat in juices from cooking fish to desired taste and consistency.
* Add bottled oysters and gently reheat.
* Mix seasoning ingredients until moist and thoroughly combined.
* Wipe fish inside and out with soft butter, season liberally with salt and pepper.
* Fill gut and head cavity with seasoning, secure with wooden tooth picks.
* Pour over 1/4 cup white wine/kg of fish.
* Place fish in baking dish and seal with foil.
* Bake in a moderate oven, for 20-25 minutes/kg.