50+ Friends Club Cookbook
Fish and Shellfish

Return to
Cookbook Index   |   Chapter Index

Halibut Alaska

From the Kitchen of: Pat

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

• 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 1/8	c.	Rich 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 and slowly add fish stock with dissolved bouillon cube and milk. Stir constantly.
• Saute mushrooms in butter and wine and add to sauce.
• Butter a baking dish and 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 and bake at 350 degrees for 15-20 minutes.
• Serves 6.