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| RECIPE FOR BAKED STUFFED LAKE TROUT SALMON OR WALLEYED PIKE |
Title: Baked Stuffed Lake Trout Salmon Or Walleyed Pike
Serves: 6
Ingredients:
| 1.00 | | | | 1.00 | | | | | White pepper | | 1.00 | | Rib celery, thinly sliced | | 6.00 | | Fish, dressed | | 0.75 | | Dried marjoram | | 1.00 | | Stuffing recipe | | 1.00 | | Bay leaf | | 1.50 | c | White wine | | 1.00 | | Lemon, sliced very thin | | 4.00 | tb | Butter, melted | | 2.00 | | Shallots, thinly sliced | | --------- | CELERY STUFFING --------- | | 0.75 | c | (4 ribs) | | 0.50 | c | Bread crumbs | | | Chopped celery | | | Salt and fresh black pepper | | 0.50 | | Chopped onions | | 0.25 | ts | Savory | | 4.00 | tb | Butter | | 0.25 | c | Chopped celery tops | | --------- | FENNEL / TARRAGON STUFFING --------- | | 2.00 | tb | Chopped parsley | | 0.50 | ts | Fennel seed | | 2.00 | tb | Chopped fresh tarragon | | | Salt and fresh pepper | | 6.00 | tb | Butter, melted | | 1.50 | c | Roughly torn fresh | | | Bread crumbs | | --------- | CELERY STUFFING --------- | | --------- | FENNEL / TARRAGON STUFFING --------- |
Instructions:
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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