Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike

Recipe Ingredients

1 teaspoon	5ml	Salt
1		Carrot - thinly sliced
pinch		White pepper
1		Celery - thinly sliced
6 lbs	2724g / 96oz	Fish - dressed
3/4 teaspoon	3.8ml	Dried marjoram
1		Stuffing recipe
1		Bay leaf
1 1/2 cups	355ml	White wine
1		Lemon - sliced very thin
4 tablespoons	60ml	Butter - melted
2		Shallots - thinly sliced
		Celery Stuffing
3/4 cup	82g / 2.9oz	Chopped celery (4 ribs)
1/2 cup	73g / 2.6oz	Bread crumbs
		Salt and fresh black pepper
1/2		Chopped onions
1/4 teaspoon	1.3ml	Savory
4 tablespoons	60ml	Butter
1/4 cup	27g / 1oz	Chopped celery tops
		Fennel / Tarragon Stuffing
2 tablespoons	30ml	Chopped parsley
1/2 teaspoon	2.5ml	Fennel seed
2 tablespoons	30ml	Chopped fresh tarragon
		Salt and fresh pepper
6 tablespoons	90ml	Butter - melted
1 1/2 cups	355ml	Roughly 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.

Source:
Sarah Leah Chase and Jonathan Chase

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