10 quarts water
1/2 cup salt
24 to 36 small red new potatoes
(3 to 4 pounds), skin on
24 small white onions (3 pounds)
8 pounds freshwater fish (lake trout, salmon,
whitefish, pike), cut into 1 1/2-inch steaks
1 pound butter, melted
12 lemons, quartered
1 cup chopped parsley

Procedures :
Bring water to a boil with the salt. Add potatoes and onions (cut a cross in the bottom of the onions so they will cook rapidly), and cook until half done (8 to 10 minutes). Put fish steaks in a wire basket, colander, or steamer top, or wrap them in cheesecloth that you can tie at the top with heavy string to fork out later. Lower fish into the pot, making sure they are entirely covered. Return broth to the boil, cover the pot, and boil until the fish is firm but fork tender, 8 to 10 minutes. Remove fish, then vegetables, and drain both thoroughly. Heap fish on a platter surrounded by the potatoes and onions. Pour butter over the whole, sprinkle with chopped parsley and serve with lemon quarters and a pepper grinder. Serves 12 to 16.
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Category : Fish_And_Seafoods

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