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 heres 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.