Try this Baked Stuffed Lake Trout, Salmon, or Walleyed Pike recipe, or contribute your own.
Suggest a better descriptionMarjoram 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Serving Size: 1 Serving (640g) | ||
Recipe Makes: 6 | ||
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Calories: 545 | ||
Calories from Fat: 278 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 18g | 90 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 71.9mg | 22 % | |
Sodium 1499.7mg | 52 % | |
Potassium 375.1mg | 10 % | |
Total Carbohydrate 55.6g | 16 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 50.1g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 545
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