This recipe came from the Benson and Hedges Great American Inns Cookbook that was published in 1961. The cookbook has great recipes from Inns and Bed and Breakfasts from around the United States.
The Door County Fish Boil is the featured recipe from The White Gull Inn in Fish Creek, Wisconsin.
In the 1890's, Fish Creek, on Wisconsin's Door Peninsula, was a bustling little town that was changing from a fishing community to a summer tourist village. It lacked electricity, telephone and automobiles, and overland access was limited to a rough and tumble stage ride from Sturgeon Bay. However, visitors so appreciated the cool air and peaceful beauty that they were willing to make the trip each summer on the Goodrich Steam Line from cities around Lake Michigan. One resort, already established, was operated by Asa Thorp, founder of the hamlet. Dr. Herman Welcker purchased land from Asa Thorp and constructed what is now the White Gull Inn, naming it after his wife, Henriette.
The White Gull Inn is still in operation today! You can visit their website – https://www.whitegullinn.com - for information or make reservations.
Door County is a beautiful part of the country that boasts many cherry farms, lavender field and even some great wineries!
My husband is from Wisconsin originally, so we have had the pleasure of visiting Door County a few times. On two such trips we were fortunate enough to be able to stay in one of the many, many lighthouses. It really is a great place.
So the fish boil is a very simple dish. I have spoken of Wisconsin food before, they don’t do a lot of frills. So the simplicity of this recipe was no surprise to me.
Thankfully, it tastes wonderful. The potatoes come out with a great texture – smooth and creamy inside. The fish – I used Cod – was very flaky and delicious. I did adjust the recipe for three servings as well!
It is a simple dish – but it is worth making!
DOOR COUNTY FISH BOIL
12 Small Red Potatoes
Cheesecloth
8 Quarts Water
1 Pound – 2 Cups Salt
12 – 1 inch thick whitefish steaks
Melted Butter
Lemon Wedges
Wash potatoes and cut a slice from each end. Tie potatoes in a cheesecloth bag. Put water in a large pot, preferably one with a removable basket, bring to a boil. Add potatoes and half of the salt. Cook for 20 minutes. Wrap fish in a cheesecloth bag, add to the pot with the remaining salt. Cook 10 minutes. Lift basket out of water to drain. Serve with melted butter and lemon wedges.
Comments