Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike

People don’t often go heretical all at once. It is gradual. And they do not do so intentionally most of the time. They slip into it through shoddiness and laziness in handling the word of truth… All it takes to start the road to heresy is a craving for something new and different, a flashy new idea, along with a little laziness or carelessness or lack of precision in handling the truth of God. All around us today are startling reminders of doctrinal slippage and outright failure. In case after case someone who should have known the truth of God better failed in upholding that truth.

Robert Thomas

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Seafood	6	Servings

INGREDIENTS

1	t	Salt
1		Carrot, thinly sliced
		White pepper
1		Rib celery, thinly sliced
6	lb	Fish, dressed
3/4	t	Dried marjoram
1		Stuffing recipe
1		Bay leaf
1 1/2	c	White wine
1		Lemon, sliced very thin
4	T	Butter, melted
2		Shallots, thinly sliced
3/4	c	4 ribs
1/2	c	Bread crumbs
		Chopped celery
		Salt and fresh black pepper
1/2		Chopped onions
1/4	t	Savory
4	T	Butter
1/4	c	Chopped celery tops
2	T	Chopped parsley
1/2	t	Fennel seed
2	T	Chopped fresh tarragon
		Salt and fresh pepper
6	T	Butter, melted
1 1/2	c	Roughly torn fresh
		Bread crumbs

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

A Message from our Provider:

“God will let you get away with it until suddenly . . .”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 438 Calories From Fat: 244 Total Fat: 27.7g Cholesterol: 71.2mg Sodium: 503.6mg Potassium: 688.7mg Carbohydrates: 34.9g Fiber: 5.8g Sugar: 13.2g Protein: 5.7g