Baked stuffed lake trout, salmon, or walleyed pike
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Baked stuffed lake trout, salmon, or walleyed pike
  Trout    Salmon    Seafood  
Last updated 6/12/2012 1:06:26 AM. Recipe ID 31918. Report a problem with this recipe.
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      Title: Baked stuffed lake trout, salmon, or walleyed pike
 Categories: Seafood
      Yield: 6 Servings
 
      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

MMMMM----------------------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

MMMMM-----------------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.
  
  File




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Recipe ID 31918 (Apr 03, 2005)

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