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Baked Stuffed Lake Trout, Salmon, or Walleyed Pike

A home-style Baked Stuffed Lake Trout, Salmon, or Walleyed Pike made with Salt Stuffing Recipe, Onions, Bread Crumbs Ts Savory, Parsley Tb Butter Melted, and Fresh Tarragon Bread Crumbs. Keep it handy for the next time you cook it.

Ingredients

• 1 tsp
• 3/4 cup
• 1/2 cup
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening.

2. 2

   Place in a buttered pan and lay lemon slices along its length. Stick a toothpick in each slice.

3. 3

   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.

4. 4

   Saute the chopped celery and onions in butter in a small skillet for 15 minutes, until tender but still with a little bite.

5. 5

   Add the chopped celery tops and the bread crumbs.

6. 6

   Season to taste with salt, pepper, and savory.