Halibut With Mushroom And Shrimp Sauce

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	White fish, such as halibut,
		Cod, snapper, pollock
1 tablespoon	15ml	Salt
3		Bay leaves
1		Sliced onion
1 teaspoon	5ml	Thyme
1/2 teaspoon	2.5ml	Onion powder
1/2 teaspoon	2.5ml	Celery seed
1 cup	110g / 3.9oz	Celery leaves
1/3 lb	151g / 5.3oz	Mushrooms
		Sauce
2 tablespoons	30ml	Butter
3 tablespoons	45ml	Sherry
18		Shrimp
1		Garlic clove
1/4 cup	49g / 1.7oz	Butter
1/2 cup	31g / 1.1oz	Flour
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Celery salt
1/4 teaspoon	1.3ml	Onion powder
1		Chicken bouillon cube
1 1/2 cups	355ml	Milk

Recipe Instructions

Wash 2 1/2 pounds 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 for 15 to 20 minutes, or until fish flakes easily with a fork.

This recipe yields ?? servings.

Source:
Alaska Seafood Marketing Institute at http://www.alaskaseafood.org

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