Baked stuffed lake trout~ salmon~ or walleyed

Yield: 6 Servings

Measure Ingredient
1 teaspoon Salt
1 \N Carrot, thinly sliced
\N \N White pepper
1 \N Rib celery, thinly sliced
6 pounds Fish, dressed
¾ teaspoon Dried marjoram
1 \N Stuffing recipe
1 \N Bay leaf
1½ cup White wine
1 \N Lemon, sliced very thin
4 tablespoons Butter, melted
2 \N Shallots, thinly sliced
¾ cup (4 ribs)
½ cup Bread crumbs
\N \N Chopped celery
\N \N Salt and fresh black pepper
½ \N Chopped onions
¼ teaspoon Savory
4 tablespoons Butter
¼ cup Chopped celery tops
2 tablespoons Chopped parsley
½ teaspoon Fennel seed
2 tablespoons Chopped fresh tarragon
\N \N Salt and fresh pepper
6 tablespoons Butter, melted
1½ cup Roughly torn fresh
\N \N Bread crumbs



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.

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