Door County Style Fish Boil
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.
Steps
In a stockpot , combine the water , onion , celery , vinegar , bay leaf , tarragon , dill , and fennel.
The pot should be not more than half full.
Bring to a rolling boil , then lower the heat and simmer for 30 minutes or more.
Place serving plates and plates in a warm oven or near the fire , if outdoors.
Scrub the potatoes but do not peel them.
Add to the pot along with the carrots.
Cook at a rolling boil for 15 minutes.
Divide the fish in 4 portions.
Wrap 2 portions in well-washed cheesecloth.
Repeat with the other two portions.
Add to the pot.
When the stock returns to a boil , lower heat to simmer and cook fish for 10 minutes.
Remove the fish and vegetables to the warm platter and keep warm while you prepare the sauce.
Bring the cooking liquid to a full boil and cook for 2 minutes to reduce it to 2 cups.
Strain 2 cups of the liquid into a measuring cup.
In a blender , grind the oats , dill and paprika to a fine powder.
Add theoil and strained liquid.
Process for .
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