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Baked Stuffed Lake Trout, Salmon, or Walleyed Pike

Recipe

Title:

Baked Stuffed Lake Trout, Salmon, or Walleyed Pike

Categories:

Fish/sea

Yield:

6 servings

Ingredients

• 1 ts Salt
• 1
• Stuffing recipe
• 1
• Carrot, thinly sliced
• 1
• Bay leaf
• White pepper
• 1 1/2 c White wine
• 1
• Rib celery, thinly sliced
• 1
• Lemon, sliced very thin
• 6 lb Fish, dressed
• 4 tb Butter, melted
• 3/4 ts Dried marjoram
• 2
• Shallots, thinly sliced

Directions

1. CELERY STUFFING 3/4 c (4 ribs) 1/2 Chopped onions 1/2 c Bread crumbs 1/4 ts Savory Chopped celery 4 tb Butter Salt and fresh black pepper 1/4 c Chopped celery tops

Directions

1. -----FENNEL / TARRAGON STUFFING----- 2 tb Chopped parsley 6 tb Butter, melted 1/2 ts Fennel seed 1 1/2 c Roughly torn fresh 2 tb Chopped fresh tarragon Bread crumbs Salt and fresh pepper

Directions

1. Marjoram goes well with fish, and here's a recipe that uses it both in and on the fish.
2. Neither lake trout nor salmon need be scaled, but do scale the pike.
3. A whole baked fish on a garnished platter always looks good to guests.
4. Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening.
5. Place in a buttered pan and lay lemon slices along its length.
6. Stick a toothpick in each slice.
7. Add the vegetables, marjoram, bay leaf, and white wine and bake, uncovered, for about 35 minutes in a 400 degree oven, basting first with the melted butter and then with the liquid in the pan.
8. CELERY STUFFING Saute the chopped celery and onions in butter in a small skillet for 15 minutes, until tender but still with a little bite.
9. Add the chopped celery tops and the bread crumbs.
10. Season to taste with salt, pepper, and savory.
11. Makes 1 cup.
12. FENNEL SEED AND TARRAGON STUFFING

Directions

1. Mix all ingredients together and stuff fish.

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