Baked Stuffed Lake Trout~ Salmon~ Or Walleyed Recipe

Baked Stuffed Lake Trout~ Salmon~ Or Walleyed Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
1 tsp: Salt,
1: Carrot, thinly sliced
White pepper,
1 Rib: celery, thinly sliced
6 lbs: Fish, dressed
3/4 tsp: Dried marjoram,
1: Stuffing recipe,
1: Bay leaf,
1 1/2 cup: White wine,
1: Lemon, sliced very thin
4 tbsp: Butter, melted
2: Shallots, thinly sliced

CELERY STUFFING
3/4 cup: , 4 ribs
1/2 cup: Bread crumbs,
Chopped celery,
Salt and fresh black pepper,
1/2: Chopped onions,
1/4 tsp: Savory,
4 tbsp: Butter,
1/4 cup: Chopped celery tops,

FENNEL / TARRAGON STUFFING
2 tbsp: Chopped parsley,
1/2 tsp: Fennel seed,
2 tbsp: Chopped fresh tarragon,
Salt and fresh pepper,
6 tbsp: Butter, melted
1 1/2 cup: Roughly torn fresh,
Bread crumbs,

Directions:

Marjoram goes well with fish, and heres 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.


Source from luhu.jp