Baked Stuffed Lake Trout, Salmon, or Walleyed Pike
Yield
6 servingsPrep
25 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
salt
|
|
| 1 | each |
carrots
thinly sliced |
|
| 1 | x |
white pepper
|
*
|
| 1 | each |
celery
stalk, thinly sliced |
|
| 6 | pounds |
trout
or salmon, or pike, dressed |
|
| ¾ | teaspoon |
marjoram
dried |
*
|
| 1 | each |
stuffing mix
|
* |
| 1 | each |
bay leaves
|
*
|
| 1 ½ | cups |
white wine
|
*
|
| 1 | each |
lemon
sliced very thin |
|
| 4 | tablespoons |
butter
melted |
|
| 2 | each |
shallots
thinly sliced |
*
|
| Celery stuffing | |||
| ¾ | cup |
celery
chopped |
|
| ½ | cup |
bread crumbs
|
|
| 1 | x |
salt and black pepper
fresh ground |
*
|
| ½ | each |
onions
chopped |
|
| ¼ | teaspoon |
savory
|
|
| 4 | tablespoons |
butter
|
|
| ¼ | cup |
celery
chopped tops |
|
| Fennel tarragon stuffing | |||
| 2 | tablespoons |
parsley leaves
chopped |
|
| ½ | teaspoon |
fennel seeds
|
|
| 2 | tablespoons |
tarragon leaves
chopped fresh |
|
| 1 | x |
salt and black pepper
fresh ground |
*
|
| 6 | tablespoons |
butter
melted |
|
| 1 ½ | cups |
bread crumbs
roughly torn fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
salt
|
|
| 1 | each |
carrots
thinly sliced |
|
| 1 | x |
white pepper
|
*
|
| 1 | each |
celery
stalk, thinly sliced |
|
| 2.7 | kg |
trout
or salmon, or pike, dressed |
|
| 3.8 | ml |
marjoram
dried |
*
|
| 1 | each |
stuffing mix
|
* |
| 1 | each |
bay leaves
|
*
|
| 355 | ml |
white wine
|
*
|
| 1 | each |
lemon
sliced very thin |
|
| 6E+1 | ml |
butter
melted |
|
| 2 | each |
shallots
thinly sliced |
*
|
| Celery stuffing | |||
| 177 | ml |
celery
chopped |
|
| 118 | ml |
bread crumbs
|
|
| 1 | x |
salt and black pepper
fresh ground |
*
|
| 0.5 | each |
onions
chopped |
|
| 1.3 | ml |
savory
|
|
| 6E+1 | ml |
butter
|
|
| 59 | ml |
celery
chopped tops |
|
| Fennel tarragon stuffing | |||
| 3E+1 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
fennel seeds
|
|
| 3E+1 | ml |
tarragon leaves
chopped fresh |
|
| 1 | x |
salt and black pepper
fresh ground |
*
|
| 9E+1 | ml |
butter
melted |
|
| 355 | ml |
bread crumbs
roughly torn fresh |
|
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℉ (200℃) oven, basting first with the melted butter and then with the liquid in the pan.
CELERY STUFFING Sauté 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.
