• 1  dressed whitefish, bass, or lake trout (2 to 3 pounds)
• Salt
• 1  cup chopped cooked shrimp
• 1  cup chopped fresh mushrooms
• 1  cup soft enriched bread crumbs
• ¹/₂ cup chopped celery
• ¹/₄ cup chopped onion
• 2  tablespoons chopped parsley
• ³/₄ teaspoon salt
• Few grains black pepper
• ¹/₂ teaspoon thyme
• ¹/₄ cup butter or margarine, melted
• 2  to 3 tablespoons apple cider
• 2  tablespoons butter or margarine, melted
• Parsley sprigs

1. Rinse fish under running cold water; drain well and pat dry with absorbent paper. Sprinkle fish cavity generously with salt.
2. Combine in a bowl the shrimp, mushrooms, bread crumbs, celery, onion, parsley, salt, pepper, and thyme. Pour ¹/₄ cup melted butter gradually over bread mixture, tossing lightly until mixed.
3. Pile stuffing lightly into fish. Fasten with skewers and lace with cord. Place fish in a greased large shallow baking pan. Mix cider and 2 tablespoons melted butter; brush over fish.
4. Bake at 375 ํ F, brushing occasionally with cider mixture, 25 to 30 minutes, or until fish flakes easily when pierced with a fork. If additional browning is desired, place fish under broiler 3 to 5 minutes. Transfer to a heated platter and remove skewers and cord. Garnish platter with parsley.

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