Recipe - Lemon Rice Stuffed Whitefish

1 Fresh dressed whitefish (34
Lb)
1 One half teaspoon Salt
STUFFING:
One fourth cup Butter
Three fourths cup Chopped celery
One half cup Chopped onion
1 1/3 cup Water
2 tablespoon Grated lemon rind
1 teaspoon Salt
1 teaspoon Paprika
1 ds Thyme
1 One half cup Instant rice
1/3 cup Sour cream
One fourth cup Diced peeled lemon
2 tablespoon Melted butter

Sprinkle fish inside out with salt. To prepare stuffing: In skillet
melt butter; add celery & onion, saute until tender. Add water, lemon
rind, salt, paprika & thyme; bring to boil. Add rice & stir to
moisten. Cover & remove from heat. Let stand 510 minutes, until
liquid is absorbed. Add sour cream & lemon; mix lightly. Stuff cavity
of fish loosely with dressing; tie securely with string. Place in
buttered shallow baking dish & brush with melted butter. Place extra
stuffing in baking dish. Bake in 350 for 4060 minutes. Baste
occasionally with butter. Serve extra dressing with fish.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip