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Title: Baked Stuffed Lake Trout Salmon Or Walleyed Pike
Serves: 6

Ingredients:

1.00
1.00
		White pepper
1.00		Rib celery, thinly sliced
6.00		Fish, dressed
0.75		Dried marjoram
1.00		Stuffing recipe
1.00		Bay leaf
1.50	c	White wine
1.00		Lemon, sliced very thin
4.00	tb	Butter, melted
2.00		Shallots, thinly sliced
	---------	CELERY STUFFING ---------
0.75	c	(4 ribs)
0.50	c	Bread crumbs
		Chopped celery
		Salt and fresh black pepper
0.50		Chopped onions
0.25	ts	Savory
4.00	tb	Butter
0.25	c	Chopped celery tops
	---------	FENNEL / TARRAGON STUFFING ---------
2.00	tb	Chopped parsley
0.50	ts	Fennel seed
2.00	tb	Chopped fresh tarragon
		Salt and fresh pepper
6.00	tb	Butter, melted
1.50	c	Roughly torn fresh
		Bread crumbs
	---------	CELERY STUFFING ---------
	---------	FENNEL / TARRAGON STUFFING ---------

Instructions:
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.