excess water in the fish, the recipe will come out runny
br>Bring to a rolling boil, then lower the heat and
he water & bring to a boil.
Place the potatoes & onions
inutes or until fish can be flaked. Remove fish. Boil fish broth 10 minutes
Place potatoes and onions in a large kettle with 8 quarts of water.
Bring to a boil and add 1 cup salt.
Boil for 20
minutes. Place fish steaks in a basket and lower into boiling water above the potatoes.
Add another cup of salt and boil for 12 minutes. To test for doneness, the fish should flake easily with a fork and the potatoes should spear easily.
Drain and serve with drawn butter, parsley and lemon.
ring it to a rolling boil.
Keep it boiling as
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Combine vegetables.
Cover with water.
Add salt and pepper. Boil until done.
Add fish; boil about 10 minutes.
Reduce heat below boil.
Add milk and butter, stir while adding.
Bring back to boil.
Remove from heat.
Serve hot.
Add 1 teaspoon butter to bowl when serving.
EPARATION:
Have the fish store person fillet the fish and save the
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.
Sauce:
In bowl, whisk all ingredients together and pour over cooked, cooled fish.
1.\tPlace the fish bones and heads in a
alted water up to a boil and add the cabbage. Blanch
b>fish stock (recipe below).
Allow the liquid to come to a boil
ell.
Cut the white fish into 1 oz pieces and
ake it.
The original recipe read 1 tsp fresh or
Wash fish, clean well leaving on heads,
he fish stock, tomatoes and 2 cups water. Bring to a boil
dd a few tablespoons of fish stock to keep it safe
Boil fish in salt water, dry and shred.
Mix all other ingredients together.
Bring to boil, then simmer.
Add fish and let simmer approximately 30 minutes.
Note:
Several dashes of Tabasco may be added for flavor.
This recipe is great served over rice.