Baked Stuffed Lake Trout And Salmon
Servings:
6 servings
Time to make:
35 minutes cooking
Calories per Servings:
Not Available
INGREDIENTS:
1 1/2 cup white wine
3/4 tsp dried marjoram
4 tbsp butter, melted
1 tsp salt
6 lb fish, dressed
1 carrot, thinly sliced
1 white pepper
1 rib celery, thinly sliced
1 stuffing recipe
1 bay leaf
1 lemon, sliced very thin
2 shallots, thinly sliced
Celery Stuffing (for 1 cup):
3/4 cup ribs, about 4 pieces
1/2 cup bread crumbs
1/4 cup chopped celery tops
1/4 tsp savory
1/2 chopped onions
4 tbsp butter
1 chopped celery
1 salt and fresh black pepper
Fennel / Tarragon Stuffing:
1 1/2 cup roughly torn fresh
1/2 tsp fennel seed
2 tbsp chopped parsley
2 tbsp chopped fresh tarragon
6 tbsp butter, melted
1 salt and fresh pepper
1 bread crumbs
STEP BY STEP:
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 F 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.
Mix all ingredients together and stuff fish.
