Landlocked Lobster – Jeanne’s Arctic Appetizers Week #3
The very brief cooking time, at high heat, is the secret to the lobster-like texture of this fish.
- 1/2 cup butter, melted (125 ml)
- 2 tsp. crushed fresh garlic (10 ml)
- 1 tbsp. chopped fresh parsley (15 m)
- northern pike OR a similar firm, white, fresh-water boneless fish fillet
1. Mix warm, melted butter with garlic and parsley. Place in a small serving bowl, on a small serving plate.
2. Cut fish into strips, approximately 2″ (5 cm) long. Drop fish into boiling, salted water, a few strips at a time, so water doesn’t stop boiling. Boil 1 minute. Drain. Repeat with remaining strips.
3. Place warm fish on plate, surrounding the bowl of butter dip. Serve with toothpicks.
This is the third in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!
Please let us know if you try them. We would love to know what you think.
— Jeanne Reimer