Burbot Stew

The Earth Hour dinner will feature a delicious and silky smooth burbot stew.

Earth Hour is the world’s largest candlelight dinner, with a goal of promoting discussion on the effect food has on the climate. The easiest way to reduce the effect a diet has on the environment is to replace a percentage of meat with vegetables and sustainably caught fish. You should eat Finnish burbot. The burbot population in Finland is alive and well. It is not threatened by the current rate of fishing yields, as burbot is the most widespread species of fish in Finland.

Ingredients

800 g burbot
1 onion
1 tbsp butter
200 ml water
200 ml dry white wine
1 tsp salt
5 allspice berries
5 white peppercorns
3 tbsp plain flour
100 ml cream
2 tbsp lemon juice
2 tbsp finely chopped dill

Instructions

Skin the burbot and remove the head. Remove the innards and set aside the liver. You can also ask your fishmonger to do this for you. Give the fish a quick rinse in cold water, then dry and cut it, along with its bones, into about 6 cm wide pieces.

Dice the onion and place in a pot with the butter. Sauté the onion until golden. Add the fish, then pour in the water and the wine. Season with salt and add the allspice and white peppercorns. Cover the pot and cook on low heat for 10 minutes. Remove the fish and place on a cutting board to let cool. Add the liver to the liquid and cook for 3 to 5 minutes, then remove and slice.

Strain the liquid, then pour back into the pot. Make a slurry by mixing together the flour and the cream and, in a thin stream, stir into the burbot liquid. Let simmer on low heat for about 5 minutes. Finish the sauce by stirring in the lemon juice and dill.

Remove the bones from the burbot pieces and chop up the liver. Add the fish and liver back into the pot. Heat through and check for seasoning. Add more salt to taste. Serve the stew with boiled or mashed potatoes.