Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      salt
   1                    carrot -- thinly sliced
                        white pepper
   1      rib           celery -- thinly sliced
   6      pounds        fish -- dressed
     3/4  teaspoon      dried marjoram
   1                    stuffing recipe
   1                    bay leaf
   1 1/2  cups          white wine
   1                    lemon -- sliced very thin
   4      tablespoons   butter -- melted
   2                    shallots -- thinly sliced
                        -----celery stuffing-----
     3/4  cup           chopped celery (4 ribs)
     1/2  cup           bread crumbs
                        salt and fresh black pepper
     1/2                chopped onions
     1/4  teaspoon      savory
   4      tablespoons   butter
     1/4  cup           chopped celery tops
                        -----fennel / tarragon stuffing-----
   2      tablespoons   chopped parsley
     1/2  teaspoon      fennel seed
   2      tablespoons   chopped fresh tarragon
                        salt and fresh pepper
   6      tablespoons   butter -- melted
   1 1/2  cups          roughly torn fresh
                        bread crumbs

Preparation:

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 400F 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