Ingredients
- 6 fish
- 4 ribs
- 1 1/2 roughly torn (fresh)
- 1 pepper (white)
- 1 stuffing recipe
- 1 bay leaf
- 1/2 onions (chopped)
- 1/4 savory
- 350 ml wine (white)
- 200 gr butter
- 65 gr bread crumbs
- 26 gr celery tops (chopped)
- 18 gr tarragon (chopped fresh)
- 3 gr salt
- 3 gr parsley (chopped)
- 1 gr fennel seed
- 1 gr marjoram (dried)
- 2 slices shallots
- 1 slice lemon
- 1 slice rib celery
- 1 slice carrot
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.