---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood
       Yield: 6 servings
       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
 ------------------------------CELERY STUFFING------------------------------
     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
 -------------------------FENNEL / TARRAGON STUFFING-------------------------
       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
   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.