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What You Need:
(To serve 4)
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2 pounds medium-sized boiling potatoes, scrubbed but not peeled
2 pounds walleyed pike fillets, or substitute any other firm, white fresh-water fish fillets
1 tablespoon fresh lemon juice
½ teaspoon salt
¼ pound (1 stick) plus 6 tablespoons butter
1 cup finely chopped onions
3 tablespoons Dusseldorf style prepared mustard, or substitute 3 tablespoons other hot prepared mustard
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350°. Drop the potatoes into enough lightly salted boiling water to cover them completely. Boil them briskly, uncovered, for 20 to 30 minutes, or until they show no resistance when pierced with the tip of a small, sharp knife.
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2. Meanwhile, wash the fillets under cold running water and pat them dry with paper towels. Sprinkle both sides of the fish with lemon juice and salt and let them rest for 10 minutes. Then, melt 6 tablespoons of the butter in a shallow flameproof baking dish large enough to hold the fillets in one layer. Dip the fillets in the melted butter, turning to coat them thoroughly on both sides and arrange them side by side in the dish.
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3. Strew the chopped onions over them and bake in the middle of the oven for 12 to 15 minutes, or until the fish is firm and opaque. Do not overcook.
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4. Drain and peel the potatoes and slice them crosswise into rounds ¼ inch thick. Arrange the slices in concentric circles, each slice slightly overlapping the other, on the bottom of a deep, heated serving platter. With a large spatula, carefully transfer the fish from its baking dish to the top of the potatoes. Pour any liquid remaining in the dish over the fish. Quickly melt the remaining ¼ pound of butter in a small saucepan, without letting it brown.
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5. When the butter foams, beat the mustard into it with a whisk and, while it is still foaming, pour it over the fish and potatoes, and serve at once.
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