Halibut With Mushroom & Shrimp Sauce Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
2 1/2 lbs: White fish, such as halibut or cod, snapper, pollock
1 tbsp: Salt,
3: Bay leaves,
1: Onion, sliced
1 tsp: Thyme,
1/2 tsp: Onion powder,
1/2 tsp: Celery seed,
1 cup: Celery leaves,
1/3 lbs: Mushrooms,
SAUCE
2 tbsp: Butter,
3 tbsp: Sherry,
18: Shrimp,
1: Garlic clove,
1/4 cup: Butter,
1/2 cup: Flour,
1/8 tsp: Pepper,
1/4 tsp: Celery salt,
1/4 tsp: Onion powder,
1: Chicken bouillon cube,
1 1/2 cup: Milk,
Directions:
Wash 2 1/2 lbs. of white fish and tie in a cheesecloth bag. Poach
gently in 2 quarts of water seasoned with salt, bay leaves, onion,
thyme, onion powder, celery seed and celery leaves until fish is firm
(about 10 minutes). Remove fish from water, drain (keep fish stock),
remove bones and skin. Cut into individual servings.
Sauce: Melt 2 tablespoons of butter in pan and saute clove crushed
garlic, sherry, shrimp and mushrooms. Melt 1/4 cup butter or
margarine in saucepan over low heat. Stir in flour, pepper, celery
salt and onion powder. Remove from heat and slowly add chicken
bouillon cube dissolved in 1 cup of strained fish stock and milk. Add
mushrooms and shrimp. Butter a baking dish and spread a thin layer of
sauce over the bottom. Lay fish on top of the sauce. Cover with
remaining sauce. Bake at 350 degrees F. for 15-20 minutes, or until
fish flakes easily with a fork.
Mimi, Haines, Alaska
Source: Alaska Seafood Cookbook Reprinted by permission from the
Alaska Seafood Marketing Institute Meal-Master compatible recipe
format courtesy of Karen Mintzias
Source from luhu.jp
gently in 2 quarts of water seasoned with salt, bay leaves, onion,
thyme, onion powder, celery seed and celery leaves until fish is firm
(about 10 minutes). Remove fish from water, drain (keep fish stock),
remove bones and skin. Cut into individual servings.
Sauce: Melt 2 tablespoons of butter in pan and saute clove crushed
garlic, sherry, shrimp and mushrooms. Melt 1/4 cup butter or
margarine in saucepan over low heat. Stir in flour, pepper, celery
salt and onion powder. Remove from heat and slowly add chicken
bouillon cube dissolved in 1 cup of strained fish stock and milk. Add
mushrooms and shrimp. Butter a baking dish and spread a thin layer of
sauce over the bottom. Lay fish on top of the sauce. Cover with
remaining sauce. Bake at 350 degrees F. for 15-20 minutes, or until
fish flakes easily with a fork.
Mimi, Haines, Alaska
Source: Alaska Seafood Cookbook Reprinted by permission from the
Alaska Seafood Marketing Institute Meal-Master compatible recipe
format courtesy of Karen Mintzias
Source from luhu.jp
Tags
Fish