Baked Stuffed Lake Trout, Salmon, or Walleyed Pike

Name: Baked Stuffed Lake Trout, Salmon, or Walleyed Pike
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon salt; 1 each carrots thinly sliced; 1 x white pepper; 1 each celery stalk, thinly sliced; 6 pounds trout or salmon, or pike, dressed; 3/4 teaspoon marjoram dried; 1 each stuffing mix; 1 each bay leaves; 1 1/2 cups white wine; 1 each lemon sliced very thin; 4 tablespoons butter melted; 2 each shallots thinly sliced; 3/4 cup celery chopped; 1/2 cup bread crumbs; 1 x salt and black pepper fresh ground; 1/2 each onions chopped; 1/4 teaspoon savory; 4 tablespoons butter; 1/4 cup celery chopped tops; 2 tablespoons parsley leaves chopped; 1/2 teaspoon fennel seeds; 2 tablespoons tarragon leaves chopped fresh; 1 x salt and black pepper fresh ground; 6 tablespoons butter melted; 1 1/2 cups bread crumbs roughly torn fresh

Servings: persons

1 teaspoon salt
1 each carrots thinly sliced
1 x white pepper
1 each celery stalk, thinly sliced
6 pounds trout or salmon, or pike, dressed
3/4 teaspoon marjoram dried
1 each stuffing mix
1 each bay leaves
1 1/2 cups white wine
1 each lemon sliced very thin
4 tablespoons butter melted
2 each shallots thinly sliced
3/4 cup celery chopped
1/2 cup bread crumbs
1 x salt and black pepper fresh ground
1/2 each onions chopped
1/4 teaspoon savory
4 tablespoons butter
1/4 cup celery chopped tops
2 tablespoons parsley leaves chopped
1/2 teaspoon fennel seeds
2 tablespoons tarragon leaves chopped fresh
1 x salt and black pepper fresh ground
6 tablespoons butter melted
1 1/2 cups bread crumbs roughly torn fresh

1
Marjoram goes well with fish, and here's a recipe that uses it both in and on the fish.
2
Neither lake trout nor salmon need be scaled, but do scale the pike.
3
A whole baked fish on a garnished platter always looks good to guests.
4
Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening.
5
Place in a buttered pan and lay lemon slices along its length.
6
Stick a toothpick in each slice.
7
Add the vegetables, marjoram, bay leaf, and white wine and bake, uncovered, for about 35 minutes in a 400F (200C) oven, basting first with the melted butter and then with the liquid in the pan.
8
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.
9
Add the chopped celery tops and the bread crumbs.
10
Season to taste with salt, pepper, and savory.
11
FENNEL SEED AND TARRAGON STUFFING Mix all ingredients together and stuff fish.

1829

kcal

Calories

128

Fat

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 teaspoon salt, 1 each carrots thinly sliced, 1 x white pepper, 1 each celery stalk, thinly sliced, and more.

Yes, Baked Stuffed Lake Trout, Salmon, or Walleyed Pike falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!