Baked stuffed lake trout, salmon, or walleyed pike
[an error occurred while processing this directive]

[an error occurred while processing this directive]
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.
[an error occurred while processing this directive]



 
      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




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 31918 (Apr 03, 2005)

[an error occurred while processing this directive]