Baked Stuffed Lake Trout, Salmon, or Walleyed Pike
Submitted by Mrs Graybeard
Whole lake trout, salmon, or walleyed pike baked with herb stuffing, white wine, and lemon. Includes two stuffing options: celery-savory and fennel-tarragon. A stunning centerpiece for any dinner.
YIELD
6 servingsPREP
25 minCOOK
35 minREADY
60 minUp in lake country, there’s no better way to honor a fresh catch than stuffing it whole, laying lemon slices along the top, and letting it roast in a bath of white wine and butter.
This recipe works beautifully with lake trout, salmon, or walleyed pike, and comes with two stuffing choices so you can match the filling to the fish.
The celery stuffing is earthy and classic, with sauteed onions and a hint of savory.
The fennel seed and tarragon version leans more aromatic, with a subtle licorice note that pairs especially well with salmon.
Either way, basting with the pan juices keeps everything moist and builds a light sauce right in the dish.
Variations
- Celery Stuffing: Sauteed celery, onions, and breadcrumbs seasoned with savory. Hearty and straightforward.
- Fennel & Tarragon Stuffing: Melted butter, fresh tarragon, fennel seeds, and torn breadcrumbs. Lighter and more fragrant.
- Swap white wine for dry vermouth if that’s what you have on hand. The herbal notes work just as well.
Chef Tips
- Skewer or sew the opening shut so the stuffing stays put while baking. Kitchen twine and a large needle make quick work of it.
- Baste every 10 minutes or so. The wine and butter in the pan create a self-basting liquid that keeps the fish from drying out.
- A whole baked fish on a garnished platter is a guaranteed showstopper. Surround it with roasted vegetables and fresh herbs for the full effect.
- If using pike, be sure to scale it thoroughly before stuffing. Lake trout and salmon don’t need scaling.
Ingredients
Directions
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℉ (200℃) oven, basting first with the melted butter and then with the liquid in the pan.
CELERY STUFFING Sauté 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.
Comments
Popular culture
In Baltimore, Maryland, the term "lake trout" is used to refer to a popular fast food sandwich of fried Atlantic whiting.
Geneva, New York claims the title "Lake Trout Capital of the World.