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Baked Stuffed Lake Trout And Salmon

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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.



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