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Halibut Alaska




Source of Recipe


"Out of Alaska's Kitchens" Cookbook


List of Ingredients




2 1/2 lbs. Halibut
1 T. Salt
1 Onion, sliced
1 t. Thyme
1/2 t. Onion Salt
1/2 tsp. Celery Salt
1 cup chopped Celery Leaves

Recipe



Tie Fish in cheesecloth bag. Poach gently for 20 minutes
in 2 quarts of boiling water to which the rest of the
ingredients have been added. Drain, saving 1 cup of the
stock for sauce.
Remove bone and skin and cut fish into individual servings.

Sauce for Halibut Alaska
1/4 c. Butter
1/2 c. Flour
1 1/2 tsp. Salt
1/8 tsp. Pepper
1/4 tsp. Celery Salt
1/4 tsp. Onion Salt
1 Bouillon Cube dissolved in 1 c. strained fish stock
1 1/4 c. Milk
1 4oz can Mushrooms
1 sm. can Shrimp
3 Tbsp. Sherry
Melt butter in suacepan over low heat. Stir in flour, salt
and pepper and other seasonings.
Remove from heat; slowly add fish stock with dissolved
bouillon cube and milk. Stir constantly. Saute mushrooms in
butter and wine; add to sauce.
Butter a baking dish; spread a think layer of the sauce
over the bottom. Lay pieces of fish in the pan. Cover with
more of the sauce and top each serving with 3 whole shrimp.
Sprinkle with sherry allowing 1 tsp. per serving. Cover;
bake at 350 degrees for 15-20 minutes.
Serves 6.