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Baked Stuffed Lake Trout, Salmon, or Walleyed Pike

Baked Stuffed Lake Trout, Salmon, or Walleyed Pike is a seafood recipe made with Salt, Carrot Thinly Sliced, White Pepper, Rib Celery Thinly Sliced, and Fish Dressed. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tsp
• 1
• White Pepper
• 1
• 6 lb
• 3/4 tsp
• 1
• 1
• 1 1/2 cup
• 1
• 4 tbsp
• 2
• 1/2 cup
• Celery
• Salt And Fresh Black Pepper
• 1/2
• 1/4 tsp
• 4 tbsp
• 1/4 cup
• 2 tbsp
• 1/2 tsp
• 2 tbsp
• Salt And Fresh Pepper
• 6 tbsp
• 1 1/2 cup
• Bread Crumbs

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.

7. 7

   Mix all ingredients together and stuff fish.