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