Ingredients Jump to Instructions ↓

  1. 1 teaspoon Salt

  2. 1 Carrot, thinly sliced

  3. White pepper

  4. 1 Rib celery, thinly sliced

  5. 6 pounds Fish, dressed

  6. teaspoon Dried marjoram

  7. 1 Stuffing recipe

  8. 1 Bay leaf

  9. 1 1/2 cup White wine

  10. 1 Lemon, sliced very thin

  11. 4 tablespoons Butter, melted

  12. 2 Shallots, thinly sliced

  13. cup (4 ribs)

  14. cup Bread crumbs

  15. Chopped celery

  16. Salt and fresh black pepper

  17. Chopped onions

  18. teaspoon Savory

  19. 4 tablespoons Butter

  20. cup Chopped celery tops

  21. 2 tablespoons Chopped parsley

  22. teaspoon Fennel seed

  23. 2 tablespoons Chopped fresh tarragon

  24. Salt and fresh pepper

  25. 6 tablespoons Butter, melted

  26. 1 1/2 cup Roughly torn fresh

  27. Bread crumbs

Instructions Jump to Ingredients ↑

  1. CELERY STUFFING FENNEL / TARRAGON STUFFING 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.

  2. Place in a buttered pan and lay lemon slices along its length.

  3. Stick a toothpick in each slice.

  4. 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.

  5. 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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