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Baked stuffed lake trout, salmon, or walleyed pike
Artist: _
Categories: Baked, Fish, Seafood
Yield: 6
Rating: 0
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Ingredients:
1 tspSalt
1 Carrot, thinly sliced
White pepper
1 Rib celery, thinly sliced
6 lbsFish, dressed
3/4 tspDried marjoram
1 Stuffing recipe
1 Bay leaf
1 1/2 cupWhite wine
1 Lemon, sliced very thin
4 tbspButter, melted
2 Shallots, thinly sliced
CELERY STUFFING
3/4 cup(4 ribs)
1/2 cupBread crumbs
Chopped celery
Salt and fresh black pepper
1/2 Chopped onions
1/4 tspSavory
4 tbspButter
1/4 cupChopped celery tops
FENNEL / TARRAGON STUFFING
2 tbspChopped parsley
1/2 tspFennel seed
2 tbspChopped fresh tarragon
Salt and fresh pepper
6 tbspButter, melted
1 1/2 cupRoughly torn fresh
Bread crumbs
Procedures:
1Marjoram goes well with fish, and here"s a recipe that uses it both in and on the fish.
2Neither lake trout nor salmon need be scaled, but do scale the pike.
3A whole baked fish on a garnished platter always looks good to guests.
4Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening.
5Place in a buttered pan and lay lemon slices along its length.
6Stick a toothpick in each slice.
7Add 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.
8Celery stuffing saute the chopped celery and onions in butter in a small skillet for 15 minutes, until tender but still with a little bite.
9Add the chopped celery tops and the bread crumbs.
10Season to taste with salt, pepper, and savory.
11Makes 1 cup.
12Fennel seed and tarragon stuffing
13mix all ingredients together and stuff fish.
 
 
 
 

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