Categories: Fish/sea 
      Yield: 6 servings 
  
      1 ts Salt                                1    Stuffing recipe 
      1    Carrot, thinly sliced               1    Bay leaf 
           White pepper                    1 1/2 c  White wine 
      1    Rib celery, thinly sliced           1    Lemon, sliced very thin 
      6 lb Fish, dressed                       4 tb Butter, melted 
    3/4 ts Dried marjoram                      2    Shallots, thinly sliced 
 
------------------------------CELERY STUFFING------------------------------ 
    3/4 c  (4 ribs)                          1/2    Chopped onions 
    1/2 c  Bread crumbs                      1/4 ts Savory 
           Chopped celery                      4 tb Butter 
           Salt and fresh black pepper       1/4 c  Chopped celery tops 
 
-------------------------FENNEL / TARRAGON STUFFING------------------------- 
      2 tb Chopped parsley                     6 tb Butter, melted 
    1/2 ts Fennel seed                     1 1/2 c  Roughly torn fresh 
      2 tb Chopped fresh tarragon                   Bread crumbs 
           Salt and fresh pepper           
  
  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.