Baked stuffed lake trout, salmon, or walleyed pike
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Salt |
| 1 | Carrot, thinly sliced | |
| White pepper | ||
| 1 | Rib celery, thinly sliced | |
| 6 | pounds | Fish, dressed |
| ¾ | teaspoon | Dried marjoram |
| ¾ | cup | (4 ribs) |
| ½ | cup | Bread crumbs |
| Chopped celery | ||
| Salt and fresh black pepper | ||
| 2 | tablespoons | Chopped parsley |
| ½ | teaspoon | Fennel seed |
| 2 | tablespoons | Chopped fresh tarragon |
| Salt and fresh pepper | ||
| 1 | Stuffing recipe | |
| 1 | Bay leaf | |
| 1½ | cup | White wine |
| 1 | Lemon, sliced very thin | |
| 4 | tablespoons | Butter, melted |
| 2 | Shallots, thinly sliced | |
| ½ | Chopped onions | |
| ¼ | teaspoon | Savory |
| 4 | tablespoons | Butter |
| ¼ | cup | Chopped celery tops |
| 6 | tablespoons | Butter, melted |
| 1½ | cup | Roughly torn fresh |
| Bread crumbs | ||
Directions
CELERY STUFFING
FENNEL / TARRAGON STUFFING
Marjoram goes well with fish, and here's a recipe that uses it both in and on the fish. Neither lake trout nor salmon need be scaled, but do scale the pike. A whole baked fish on a garnished platter always looks good to guests. Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening.
Place in a buttered pan and lay lemon slices along its length.
Stick a toothpick in each slice.
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. 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.
Add the chopped celery tops and the bread crumbs. Season to taste with salt, pepper, and savory. Makes 1 cup. FENNEL SEED AND TARRAGON STUFFING
Mix all ingredients together and stuff fish.