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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.