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Ingredientes
- 16 sm. onions
- 16 sm. potatoes
- 1/2 pound non-iodized salt, divided
- 16 chunks white fish (7-8 lbs.)
- 8 lemon wedges for garnish
- 3/4 c. melted butter
Direcciones
- Peel onions. Wash potatoes and slice a small piece off ends, but don't peel. Bring 2 gallons water to a boil in a large kettle, one with removable basket works best. Add in 1/4 lb. salt and bring to boil again. Add in potatoes and boil, uncovered, 16 min. Add in onions and boil, uncovered, 4 min longer. Place fish in basket. Put in kettle with remaining 1/4 lb. salt. Boil, uncovered, 10 min longer. Remove from heat. Skim off any fish oil which accumulated during cooking. Drain into colander. Place fish and vegetables on platter or possibly plates. Garnish with lemon wedges. Serve with melted butter. Serve with cool slaw, rye bread and cherry pie.
- A large quantity of salt is traditional in this recipe. The amount may be reduced, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 12 servings | |
| Calories 323 | |
| Calories from Fat 124 | 38% |
| Total Fat 14.02g | 18% |
| Saturated Fat 7.73g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 7440mg | 310% |
| Potassium 991mg | 28% |
| Total Carbs 39.46g | 11% |
| Dietary Fiber 5.7g | 19% |
| Sugars 5.41g | 4% |
| Protein 11.92g | 19% |
