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.