Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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