Yield: 6 Servings
|1||Carrot, thinly sliced|
|1||Rib celery, thinly sliced|
|6 pounds||Fish, dressed|
|¾ teaspoon||Dried marjoram|
|1½ cup||White wine|
|1||Lemon, sliced very thin|
|4 tablespoons||Butter, melted|
|2||Shallots, thinly sliced|
|¾ cup||(4 ribs)|
|½ cup||Bread crumbs|
|Salt and fresh black pepper|
|¼ cup||Chopped celery tops|
|2 tablespoons||Chopped parsley|
|½ teaspoon||Fennel seed|
|2 tablespoons||Chopped fresh tarragon|
|Salt and fresh pepper|
|6 tablespoons||Butter, melted|
|1½ cup||Roughly torn fresh|
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.