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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Ingredients:
10 chunks or steaked pieces lake michigan whitefish (10 to 12 ounces each) |
2 pounds salt |
20 new waxy red potatoes |
30 small onions (approximately 1 1/2-inch diameter) |
1/2 pound butter, melted |
10 lemon wedges |
Directions:
1. Fill a 24 quart kettle 3/4 full of water. Place over open fire or on stove and bring to boil. Add potatoes and 1 pound of salt. When boil resumes, time for 8 minutes. Then add onions wait until boil resumes then time for 2 minutes. Add whitefish and remaining salt. After 14 additional minutes of boiling dinner is ready. Broth may be ladled off prior to serving. Or use a slotted spoon to retrieve food from kettle.
2. Fish is placed on plate along with 2 potatoes and 3 onions, melted butter is then ladled over and garnished with lemon wedge.
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