A recipe for Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike. Follow the simple recipe instructions for Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike shared by other home cooking experts.
Ingredients
1 Tsp. Salt1 Carrot, thinly sliced
White pepper
1 Rib celery, thinly sliced
6 lb. Fish, dressed
3/4 Tsp. Dried marjoram
1 Stuffing recipe
1 Bay leaf
1 1/2 c. White wine
1 Lemon, sliced very thin
4 Tbs. Butter, melted
2 Shallots, thinly sliced
CELERY STUFFING: 3/4 c. (4 ribs)
1/2 c. Bread crumbs
Chopped celery
Salt and fresh black pepper
1/2 Chopped onions
1/4 Tsp. Savory
4 Tbs. Butter
1/4 c. Chopped celery tops
FENNEL / TARRAGON STUFFING: 2 Tbs. Chopped parsley
1/2 Tsp. Fennel seed
2 Tbs. Chopped fresh tarragon
Salt and fresh pepper
6 Tbs. Butter, melted
1 1/2 c. Roughly torn fresh bread crumbs
Directions
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 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.
