Door County Fish Boil Recipes

Steps:

• Stir the salt into the water & bring to a boil.
• Place the potatoes & onions into the wire basket & lower into the boiling water.
• When water returns to a boil, cover & boil for 15-20 minutes or until potatoes are fork tender.
• Cut the fish in a diagonal, into about 4-5 inch chunks.
• Remove potatoes & onions when done, drain well & empty into a bowl & keep warm.
• Place the fish into the basket & lower into the same boiling water.
• Be sure fish are completely submerged.
• Cover & boil fish for approx 10-12 minutes or until fish if white & tender. DO NOT overcook.
• Remove fish from boiling water & drain well.
• Serve with the potatoes, onions, melted butter & lemon wedges. garnished with fresh parsley.
• If desired, serve with freshly made cole slaw & fresh rolls or bread.
• ENJOY!

Steps:

• Add a 1/4 lb. of the salt to water and bring to a boil. Add potatoes, boil for 16 minutes. Add onions, boil for 4 minutes more. Add fish and the other 1/4 lb. of salt and boil for 10 minutes, then drain in a colander. For each plate, place two pieces of fish, two potatoes and two onions. Then drizzle the fish, potatoes and onions with 2-3 tablespoons of melted butter (I use unsalted). Serve with a wedge of lemon, coleslaw and a piece of Door County cherry pie for dessert.

Steps:

• Wash the potatoes well and cut a thin slice off each end (this allows for better flavor penetration).
• Set them aside.
• Pour the water into a 5-gallon pot and bring it to a rolling boil.
• Keep it boiling as much as possible during the cooking procedure.
• Add 1 cup of the salt and the potatoes to the pot.
• Cook until the poatoes are nearly done (test with a fork), 20 minutes.
• Add the remaining 1 cup salt and the whitefish.
• Cook until the fish is still firm but beginning to pull away from the bone when lifted with a fork, 8 to 10 minutes.
• While the fish is cooking, skim the oil off the surface of the water with a spoon.
• Lift the cooked potatoes and fish from the water and drain well.
• Arrange the fish and potatoes on a large platter and sprinkle with the parsley.
• Serve immediately with the Tartar sauce, melted butter for dipping or spooning over, and the lemons alongside.
• NOTE: The amount of salt is based on the amount of water.
• If you're increasing the amount of water, add 1 cup of salt for each additional gallon of water.

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 30 seconds. Transfer to a small saucepan. Bring to a boil, stirring constantly.
• When the sauce has thickened, taste and season as needed.
• Either pour the sauce over each individual serving of fish and vegetables or place it in a gravy boat and pass it separately.
• Garnish with lemon wedges.
• VARIATION: Use about a 2 lb whole, cleaned whitefish and cook it 15 minute.