---------- Recipe via Meal-Master (tm) v8.01
       Title: Baked Stuffed Lake Trout, Salmon, or Walleyed Pike
  Categories: Fish/sea
       Yield: 6 servings
       1 ts Salt                                1    Stuffing recipe
       1    Carrot, thinly sliced               1    Bay leaf
            White pepper                    1 1/2 c  White wine
       1    Rib celery, thinly sliced           1    Lemon, sliced very thin
       6 lb Fish, dressed                       4 tb Butter, melted
     3/4 ts Dried marjoram                      2    Shallots, thinly sliced
 ------------------------------CELERY STUFFING------------------------------
     3/4 c  (4 ribs)                          1/2    Chopped onions
     1/2 c  Bread crumbs                      1/4 ts Savory
            Chopped celery                      4 tb Butter
            Salt and fresh black pepper       1/4 c  Chopped celery tops
 -------------------------FENNEL / TARRAGON STUFFING-------------------------
       2 tb Chopped parsley                     6 tb Butter, melted
     1/2 ts Fennel seed                     1 1/2 c  Roughly torn fresh
       2 tb Chopped fresh tarragon                   Bread crumbs
            Salt and fresh pepper          
   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.