The burbot may not be the prettiest fish, but what it lacks in looks it certainly makes up for in flavour. Particularly tasty are the top-loin section and the tail (there is very little usable meat on the belly). While you can enjoy this hearty, one-pan creation anytime of the year, it’s perfect for a cold winter’s evening after a successful day of ice fishing. Serves 4
4 slices bacon, sliced ½-inch thick
½ leek (white portion), thinly sliced
1½ pounds burbot, large dice
Kosher salt and pepper, to taste
½ cup white wine
¼ cup sour cream
¾ cup heavy cream
2 tsp grainy mustard
1 tbsp chopped parsley
Preheat oven to 350°F.
Sweat bacon and leeks in a frying pan for 5 minutes on medium heat, stirring often. Add burbot and season with salt and pepper, then add wine; reduce until ¾ of wine has evaporated. Add remaining ingredients and bring to a simmer.
Gently poor mixture into a 10-inch oven-proof dish, and place in oven. Bake for 40 minutes, then serve immediately.