Ingredients
Way, way too much of a good thing. That's enough fish to feed 20. All of it extra fresh pike-perch and perch, gutted alive and immediately filleted.
Cooked it several ways
* traditional dill-butter
* butter and chanterelles
* in olive oil, parsley and garlic - served on a bed of sautéd spinach, feta and pinekerns
* á la Mannerheim with fried horseradish
With
* Cooked potatos fresh from grandma's patch (in fact all the veggies were)
* traditional onion-butter
* A _sublime_ beurre blanc made from a stock I cooked of the fishbones on the island