Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike

1 teaspoon salt
1 carrot, thinly sliced
1 white pepper
1 rib celery, thinly sliced
6 lb fish, dressed
3/4 teaspoon dried marjoram
1 stuffing recipe
1 bay leaf
1 1/2 cup white wine
1 lemon, sliced very thin
4 tablespoon butter, melted
2 shallots, thinly sliced

----CELERY STUFFING----
3/4 cup (4 ribs)
1/2 cup bread crumbs
1 chopped celery
1 salt and fresh black pepper
1/2 chopped onions
1/4 teaspoon savory
4 tablespoon butter
1/4 cup chopped celery tops

----FENNEL / TARRAGON STUFFING----
2 tablespoon chopped parsley
1/2 teaspoon fennel seed
2 tablespoon chopped fresh tarragon
1 salt and fresh pepper
6 tablespoon butter, melted
1 1/2 cup roughly torn fresh
1 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.