1 pound fresh burbot (freshwater cod) fillets cut into 4-inch chunks
1 tablespoon salt
1/2 tablespoon lemon juice
Fill fairly shallow pan with water. Add 1 tablespoon salt and 1⁄2 tablespoon lemon juice. Bring to rolling boil. Add fish, and when pot begins to boil again, turn down heat and simmer for 3 minutes or until fish is done. Drain and serve immediately with clarified butter or lemon juice.
Variation: Put cooked fillets on rice bed on a serving platter and cover with white sauce (below) flavored with curry powder, shredded or grated cheese, parsley or other ingredients.
3 tablespoons butter/margarine
1/4 cup chopped onion
3 tablespoons flour
1 can (10 3/4 ounces) chicken broth
Melt butter/margarine in small saucepan and sauté onions until clear. Stir in flour and desired seasonings. Over medium heat, add chicken broth and stir until thickened. Add cheese if desired.
Makes 1 1/2 cups sauce.
