Baked Stuffed Lake Trout Salmon Or Walleyed Recipe

Baked Stuffed Lake Trout Salmon Or Walleyed Recipe

Ingredients:

1 tsp of salt
1 pc of carrot; sliced thinly
Pepper (white)
1 pc of celery (rib); sliced thinly
6 lbs of dressed trout
3/4 tsp of marjoram (dried)
1 pc of bay leaf
1-1/2 c of wine (white)
1 pc of lemon; sliced very thinly
4 Tbsps of melted butter
2 pcs of shallots; sliced thinly

For the Celery Stuffing:
3/4 c of celery; chopped
1/2 c of breadcrumbs
Salt
Freshly ground pepper (black)
1/2 pc of onion; chopped
1/4 tsp of savory
4 Tbsps of butter (unsalted)
1/4 c of celery (tops); chopped

For the Fennel/Tarragon Stuffing:
2 Tbsps of parsley; chopped
1/2 tsp of fennel (seed)
2 Tbsps of tarragon (fresh); chopped
Salt
Freshly ground pepper
6 Tbsps of melted butter
1-1/2 c of breadcrumbs

Instructions:

Rub salt & pepper on inside & outside of trout. Stuff any stuffing then sew or secure with skewer. Place on buttered baking pan then lay the slices of lemon around and stick one wooden toothpick onto each. Add wine, marjoram, and (bay) leaf. then bake at 400 degrees F for 35 mins; baste occasionally with butter at first then it drippings.

(Celery Stuffing)
Saute onions and celery with butter onto a skillet, about fifteen mins till tender. Add tops of celery with breadcrumbs. Season savory, salt, & pepper.

(Fennel Stuffing)
Combine parsley, fennel seeds, pepper, butter, tarragon, and breadcrumbs; mix thoroughly.

>> Baked Stuffed Lake Trout Salmon Or Walleyed Recipe