Burbot filetscleaned, trimmed, and cut into bite-sized pieces (other white fleshed fish like whitefish, walleye, or sunfish are great too)
Kosher saltas needed
Crayfish butteras needed, about 1 tablespoon/person
Flavorless oilfor sauteeing the burbot
If you want to use fried parsley as a garnish, pick a good handful of leaves and deep-fry them at 350 until just cooked, carefully remove the crisp leaves and drain on a towel. Reserve the fried parsley (it can be made hours, or in some lazy restaurants, days in advance).
Season the burbot pieces with salt, then dredge in the lobster mushroom mixture and dust off the excess. Meanwhile, heat some oil in a pan until hot, and fry the burbot pieces, turning once to caramelize each side, working quickly so they don't overcook.
Remove the cooked burbot pieces to a paper towel to drain, then serve immediately on a warmed plate with lemon wedges, fried parsley, and warmed ramekins of the crayfish butter.
Here's how to make shellfish butter: Take some raw or cooked shells, pound them with a mallet to release their juices and squish them all up, or mash in a stand mixer. Put the shells in a pot and add melted unsalted butter just to cover, then simmer on the lowest heat possible, about 30 minutes, adding a little water to make the butter float. After 30 minutes, the butter will taste like crayfish, strain and chill. Remove the pure orange butter after chilling, then simmer to sterilize it and remove water. Refrigerate the butter for a couple months, or freeze for longer. Use as a dip, drizzle, base of a sauce, or cook shellfish or even poultry with it.