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Baked Stuffed Lake Trout Salmon Or Walleyed Pike Recipe
Serves: 6
Keywords: Baked Stuffed Lake Trout Salmon Or Walleyed Pike Recipe, recipe, recipes, Baked Stuffed Lake Trout Salmon Or Walleyed Pike Recipe
Ingredients
1
ts
Salt
1
Carrot, thinly sliced
White pepper
1
Rib celery, thinly sliced
6
lb.
Fish, dressed
¾
ts
Dried marjoram
1
Stuffing recipe
1
Bay leaf
1 ½
c
White wine
1
Lemon, sliced very thin
4
tb
Butter, melted
2
Shallots, thinly sliced
¾
c
(4 ribs)
½
c
Bread crumbs
Chopped celery
Salt and fresh black pepper
½
Chopped onions
¼
ts
Savory
4
tb
Butter
¼
c
Chopped celery tops
2
tb
Chopped parsley
½
ts
Fennel seed
2
tb
Chopped fresh tarragon
Salt and fresh pepper
6
tb
Butter, melted
1 ½
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.