Step back into Newfoundland’s rich culinary past with this classic recipe for Salt Fish and Drawn Butter, straight from my collection of vintage community cookbooks. Salt fish, a cherished ingredient in Newfoundland cuisine, reflects the island’s maritime heritage and resourceful cooking traditions.
This traditional recipe highlights the unique flavors of salt fish, enhanced by a rich, savory drawn butter. The process of soaking and preparing the salt fish ensures a tender texture, while the drawn butter adds a luscious, creamy touch that perfectly complements the fish’s robust taste. The result is a delightful balance of saltiness and creaminess that will have your taste buds singing.
Simple yet satisfying, this dish is a celebration of Newfoundland’s homey, down-to-earth cooking. The use of salt fish not only pays homage to traditional preservation methods but also showcases the island’s resourceful approach to cooking.
Often enjoyed as a comforting meal, Salt Fish with Drawn Butter offers a taste of history with each bite. Whether you’re revisiting a family favorite or discovering this classic for the first time, the combination of salt fish and drawn butter provides a hearty, flavorful experience. Perfect for family dinners or special occasions, this recipe embodies the spirit of Newfoundland’s culinary heritage and will surely become a cherished part of your kitchen repertoire.
Salt Fish with Drawn Butter Recipe:
Water salt fish (if pieces large) about 24 hours changing water often. Boil fish 15 minutes. In separate pot cook potatoes and dumplings. Serve with drawn butter as given below. You could also try Scrunchions instead of drawn butter if you wish.
- 2 boiled onions
- 1/4 cup butter
- 1 tbsp cornstarch or flour
- 2 cups boiled water.
Combine butter and flour, add onions and liquid. Heat until thickened. Serve hot with fish and potatoes.
