Baked Stuffed Lake Trout, Salmon, or Walleyed Pike

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.