1/2 pound whitefish or trout or other firm-fleshed fish per person (after cleaning)
2 small-to-medium-sized red potatoes per person, unpeeled, with the ends tripped
1 medium onion per person, peeled but left whole
1/2 cup salt
Large kettle, preferably with a wire basket
Place potatoes and 1⁄4 cup salt in kettle and fill with water to about 4 inches from the top. Bring to a boil and cook 12 minutes, regulating heat to produce a steady, rolling boil. Add fish and onions and the remaining salt and boil another 12 minutes or until fish is just done (should flake easily with a fork). Skim off surface scum. Lift out basket with fish, potatoes and onions and drain at once.
Serve immediately with clarified butter, parsley and lemon wedges. Salt to taste.
