Recipe - Baked Stuffed Lake Trout Salmon Or Walleyed Pike

1 teaspoon Salt
1 Carrot, thinly cut or sliced up
White pepper
1 Rib celery, thinly cut or sliced up
6 pound Fish, dressed
Three fourths teaspoon Dried marjoram
1 Stuffing recipe
1 Bay leaf
1 One half cup White wine
1 Lemon, cut or sliced up very thin
4 tablespoon Butter, melted
2 Shallots, thinly cut or sliced up

CELERY STUFFING
Three fourths cup (4 ribs)
One half cup Bread crumbs
Chopped celery
Salt and fresh black pepper
One half Chopped onions
One fourth teaspoon Savory
4 tablespoon Butter
One fourth cup Chopped celery tops

FENNEL / TARRAGON STUFFING
2 tablespoon Chopped parsley
One half teaspoon Fennel seed
2 tablespoon Chopped fresh tarragon
Salt and fresh pepper
6 tablespoon Butter, melted
1 One half cup Roughly torn fresh
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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip