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Baked Stuffed Lake Trout~ Salmon~ Or Walleyedseafood 1 teaspoon salt 1 carrot, thinly sliced 1 white pepper 1 rib celery, thinly sliced 6 lb fish, dressed 3/4 teaspoon dried marjoram 1 stuffing recipe 1 bay leaf 1 1/2 cup white wine 1 lemon, sliced very thin 4 tablespoon butter, melted 2 shallots, thinly sliced ----CELERY STUFFING---- 3/4 cup (4 ribs) 1/2 cup bread crumbs 1 chopped celery 1 salt and fresh black pepper 1/2 chopped onions 1/4 teaspoon savory 4 tablespoon butter 1/4 cup chopped celery tops ----FENNEL / TARRAGON STUFFING---- 2 tablespoon chopped parsley 1/2 teaspoon fennel seed 2 tablespoon chopped fresh tarragon 1 salt and fresh pepper 6 tablespoon butter, melted 1 1/2 cup roughly torn fresh 1 bread crumbs 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.
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