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Baked Stuffed Lake Trout, Salmon or Walleyed Pike Recipe

Serves 6

Marjoram goes well with fish, and here's a recipe that uses it both in and on the fish.

A whole baked fish on a garnished platter always looks good to guests.

Ingredients:

  • 1 tsp salt
  • 1 carrot, thinly sliced
  • White pepper
  • 1 rib celery, thinly sliced
  • 6 lb fish, dressed
  • 3/4 tsp dried marjoram
  • 1 stuffing recipe
  • 1 bay leaf
  • 1 1/2 cup white wine
  • 1 lemon, sliced very thin
  • 4 tbsp butter, melted
  • 2 shallots, thinly sliced
  • Celery Stuffing:
  • 3/4 cup (4 ribs)
  • 1/2 cup bread crumbs
  • Chopped celery
  • Salt and fresh black pepper
  • 1/2 chopped onions
  • 1/4 tsp savory
  • 4 tbsp butter
  • 1/4 cup chopped celery tops
  • Fennel / Tarragon Stuffing:
  • 2 tbsp chopped parsley
  • 1/2 tsp fennel seed
  • 2 tbsp chopped fresh tarragon
  • Salt and fresh pepper
  • 6 tbsp butter, melted
  • 1 1/2 cup roughly torn fresh
  • Bread crumbs


Instructions:

1. Neither lake trout nor salmon need be scaled, but do scale the pike.
2. Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening.
3. Place in a buttered pan and lay lemon slices along its length.
4. Stick a toothpick in each slice.
5. 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:
1. Saute the chopped celery and onions in butter in a small skillet for 15 minutes, until tender but still with a little bite.
2. Add the chopped celery tops and the bread crumbs.
3. Season to taste with salt, pepper, and savory. Makes 1 cup.

Fennel Seed and Tarragon Stuffing:
Mix all ingredients together and stuff fish.


Comments

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Main Ingredient:Seafood / Fish
Course:Main Dish
Cuisine:American
Preparation Method:Baking
Difficulty:Easy

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