Salt 2-2 1/2 lbs. of freshwater fillets (pike, walleye, sturgeon, or whitefish are best) and let stand for 1 hour in the refrigerator.

Meanwhile, grate 4 onions, place in sieve, and press down with wooden thumper or spoon to extract all the juice. Melt 1/2 stick butter in large skillet with a tight-fitting lid, place the fillets in the butter, drench with onion juice, (discard onion pulp left in sieve) and simmer on very low heat covered about 15 minutes.

Add 2 cups fork-blended sour cream and simmer 10 minutes longer or until fish is tender. Transfer fish to warm platter. To sauce, add 1 thinly sliced lemon (with rind and seeds removed), 1 teaspoon capers and 6-10 thinly sliced olives. Bring sauce to boil, salt & pepper to taste, and pour over fish on platter.

Serve with mashed or boiled potatoes and a non-creamed salad.