Baked stuffed fish

Yield: 6 servings

Measure Ingredient
1 Package herb-seasoned
Stuffing (about 3 1/2 cups)
1 teaspoon Ground sage
½ teaspoon Ground thyme
½ teaspoon Ground rosemary
1 teaspoon Salt
1 tablespoon Chopped parsley
⅓ cup Melted butter
1 cup Fish broth or chicken broth
1 tablespoon Dry sherry, if desired
½ cup Flaked crabment or sliced
Shrimp, if desired
¼ cup Butter
2 tablespoons Hot water
2 Egg yolks
1 tablespoon Tarragon vinegar
1 teaspoon Finely chopped shallot
Or onion
¾ teaspoon Finely chopped parsley
⅛ teaspoon Salt
½ cup Chablis Wine
2 tablespoons Fresh lemon juice
½ Bay leaf
¼ teaspoon Salt
6 Peppercorns
1 tablespoon Butter
1 tablespoon All-purpose flour
2 Eggs, beaten
With 1 TB. water




Allow ¾. lb. per serving. Baking a whole fish with the head on helps to seal in juices at higher elevations. Serve baked fish as soon as it is taken from the oven so it will not become soggy.

Preheat oven to 375. Use fish no smaller than 3 lbs. Have pocket made for stuffing. Rub inside with salt and pepper. Stuff two-thirds full with Herb Stuffing for Fish (recipe follows). Fasten opening closed with skewers or picks. Place fish on greased rack in open roasting pan. Brush with melted butter or margarine, sprinkle with salt and seasoned pepper. Bake, basting with pan juices, until fish is tender and flakes easily, about 12 - 20 minutes a pound for fish over 5 pounds, and about 1 to 2 minutes per ounce for smaller fish. Serve baked with Bearnaise Sauce or Chablis Sauce (recipes follow).

Herb Stuffing for Fish About 4 cups Combine all ingredients. Toss with fork until well blended. Put stuffing lightly into fish cavity or wrap fish fillets around stuffing and secure with skewer or toothpick.

Bearnaise Sauce About ¾ cup In top of double boiler over boiling water, melt butter with hot water. Stir in egg yolks. Beat with wire wisk or rotary beater until frothy. Stir in vinegar, shallots or onion, parsley, salt and paprika to taste.

Cook, stirring constantly, just until thickened and smooth, about 8 minutes. Remove double-boiler top from heat at once. Serve warm.

Sauce Chablis In small heavy saucepan, combine Chablis wine, lemon juice, bay leaf, salt and peppercorns. Cook 5 minutes over low heat, stirring to blend. Strain sauce, adding enough water to make 1 cup.

In separate saucepan, melt butter; stir in flour. Add strained liquids. Cook over medium heat, stirring constantly, until thickened.

Beat a little hot sauce into beaten egg yolks, then add yolk mixture to saucepan. Cook over low heat, stirring vigorously, just until thickened - one minute or so. Serve hot. The High Altitude Cookbook, by Beverly A. Nemiro & Donna M. Hamilton, Random House, NY, 1969.

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