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 very thin
4 tb Butter, melted
2 Shallots, thinly sliced
——————————CELERY STUFFING—————————— 3/4 c (4 ribs)
1/2 c Bread crumbs
Chopped celery Salt and fresh black pepper 1/2 Chopped onions
1/4 ts Savory
4 tb Butter
1/4 c Chopped celery tops
————————-FENNEL / TARRAGON STUFFING————————- 2 tb Chopped parsley
1/2 ts Fennel seed
2 tb Chopped fresh tarragon
Salt and fresh pepper 6 tb Butter, melted
1 1/2 c 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.