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Halibut in Butter Cream Sauce

    2 pounds halibut filet
    salt, white pepper
    1 1/2 tablespoons flour
    2 tablespoons butter
    8 ounces small fresh mushrooms
    1/2 cup white onion, very thinly sliced
    2 shallots, minced
    1 small bay leaf
    1/2 teaspoon minced garlic
    3/4 cup dry white wine
    3/4 cup cream
    2 teaspoons minced parsley

  Season halibut on both sides and dust lightly with the flour. Butter
 a flat casserole generously and distribute the onions, shallots and
 garlic evenly on the bottom of the dish. Lay the fish on top and
 distribute the wine, bay leaf and mushrooms around it; dot with the
 rest of the butter. Cover and bake at 350F for 20-30 minutes, basting
 occasionally.

  When fish is almost cooked (but not breaking-this will depend on the
 thickness of the filet), carefully set the fish on a platter and boil
 the cooking liquid down slightly for a minute or two. Add the cream
 and reduce a little more as needed to the correct consistency. Taste
 for seasoning and pour sauce over fish. Garnish with the minced
 parsley and serve with steamed potatoes.