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Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasBaked Stuffed Lake Trout, Salmon, Or Walleyed Pike Recipe - Cooking Index

Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike

Serves: 6 people

Recipe Ingredients

1 teaspoon 5mlSalt
1   Carrot - thinly sliced
pinch  White pepper
1   Celery - thinly sliced
6 lbs 2724g / 96ozFish - dressed
3/4 teaspoon 3.8mlDried marjoram
1   Stuffing recipe
1   Bay leaf
1 1/2 cups 355mlWhite wine
1   Lemon - sliced very thin
4 tablespoons 60mlButter - melted
2   Shallots - thinly sliced
  Celery Stuffing
3/4 cup 82g / 2.9ozChopped celery (4 ribs)
1/2 cup 73g / 2.6ozBread crumbs
  Salt and fresh black pepper
1/2   Chopped onions
1/4 teaspoon 1.3mlSavory
4 tablespoons 60mlButter
1/4 cup 27g / 1ozChopped celery tops
  Fennel / Tarragon Stuffing
2 tablespoons 30mlChopped parsley
1/2 teaspoon 2.5mlFennel seed
2 tablespoons 30mlChopped fresh tarragon
  Salt and fresh pepper
6 tablespoons 90mlButter - melted
1 1/2 cups 355mlRoughly torn fresh
  Bread crumbs

Recipe 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 400F 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.

FENNEL SEED AND TARRAGON STUFFING Mix all ingredients together and stuff fish.

Sarah Leah Chase and Jonathan Chase


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