Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike

Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 6
 

Ingredients:

1 teaspoon salt
1 medium carrot -- thinly sliced
1 teaspoon white pepper
1 rib celery -- thinly sliced
6 pounds fish -- dressed
3/4 teaspoon dried marjoram
1 recipe stuffing recipe
1 piece bay leaf
1 1/2 cups white wine
1 medium lemon -- sliced very thin
4 tablespoons butter -- melted
2 small shallots -- thinly sliced
-----celery stuffing-----
3/4 cup chopped celery (4 ribs)
1/2 cup bread crumbs
1 teaspoon salt and fresh black pepper
1/2 medium chopped onions
1/4 teaspoon savory
4 tablespoons butter
1/4 cup chopped celery tops
-----fennel / tarragon stuffing-----
2 tablespoons chopped parsley
1/2 teaspoon fennel seed
2 tablespoons chopped fresh tarragon
1 teaspoon salt and fresh pepper
6 tablespoons butter -- melted
1 1/2 cups roughly torn fresh
1 Cup bread crumbs
 

Preparation:

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 400F oven, basting first with the melted butter and then with the liquid in the pan. CELERY STUFFING Sauté 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