Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike
1 ts Salt 1 Carrot, thinly sliced White pepper 1 Rib celery, thinly sliced 6 lb Fish, dressed 3/4 ts Dried marjoram 1 Stuffing recipe 1 Bay leaf 1 1/2 c White wine 1 Lemon, sliced ...
Ingredients
- 1tsp salt
- 1carrot, thinly sliced
- 6lbfish, dressed
- 3/4tsp dried marjoram
- 1stuffing recipe
- 1bay leaf
- 11/2 c white wine
- 1lemon, sliced very thin
Directions
- 1
1 ts Salt 1 Carrot, thinly sliced White pepper 1 Rib celery, thinly sliced 6 lb Fish, dressed 3/4 ts Dried marjoram 1 Stuffing recipe 1 Bay
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Neither lake trout nor salmon need be scaled, but do scale the pike
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A whole baked fish on a garnished platter always looks good to guests
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Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening
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Place in a buttered pan and lay lemon slices along its length
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Stick a toothpick in each slice
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Add the vegetables, marjoram, bay leaf, and white wine and bake, uncovered, for about 35 minutes in a 400 degree oven, basting first with th
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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