Door County Style Fish Boil

Description

Although an authentic fish boil is served with melted butter, the simple dill sauce in this recipe is a little healthier. Serve with coleslaw and dinner rolls. Some fish boils also serve corn on the cob boiled in the fish boil.

Ingredients

• Water
• Onion
• Celery Leaves
• Celery Rib
• White Vinegar
• Bay Leaf
• Dried Tarragon
• Dried Dill
• Fennel Seed
• New Potatoes
• Carrots
• White Fish Fillets
• Rolled Oats
• Paprika
• Oil
• Lemon Wedge

Instructions

1. In a stockpot, combine the water, onion, celery, vinegar, bay leaf, tarragon, dill, and fennel
2. The pot should be not more than half full
3. Bring to a rolling boil, then lower the heat and simmer for 30 minutes or more
4. Place serving plates and plates in a warm oven or near the fire, if outdoors
5. Scrub the potatoes but do not peel them
6. Add to the pot along with the carrots
7. Cook at a rolling boil for 15 minutes
8. Divide the fish in 4 portions
9. Wrap 2 portions in well-washed cheesecloth
10. Repeat with the other two portions
11. Add to the pot
12. When the stock returns to a boil, lower heat to simmer and cook fish for 10 minutes
13. Remove the fish and vegetables to the warm platter and keep warm while you prepare the sauce
14. Bring the cooking liquid to a full boil and cook for 2 minutes to reduce it to 2 cups
15. Strain 2 cups of the liquid into a measuring cup
16. In a blender, grind the oats, dill and paprika to a fine powder
17. Add theoil and strained liquid
18. Process for 30 seconds
19. Transfer to a small saucepan
20. Bring to a boil, stirring constantly
21. When the sauce has thickened, taste and season as needed
22. Either pour the sauce over each individual serving of fish and vegetables or place it in a gravy boat and pass it separately
23. Garnish with lemon wedges
24. Variation: use about a 2 lb whole, cleaned whitefish and cook it 15 minute