Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike
Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike, a seafood recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac.
Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike
Ingredients
- 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
Method
- 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.
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