| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood | 6 | Servings | |
INGREDIENTS
| 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 | |
| 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 |
| 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 |
INSTRUCTIONS
CELERY STUFFING FENNEL / TARRAGON STUFFING 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:
“Religion is external, faith is internal.”