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
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
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.

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