| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats, Dairy |
|
Fish |
1 |
Recipe |
INGREDIENTS
| 2 1/2 |
lb |
White fish; such as halibut or cod, snapper, pollock |
| 1 |
tb |
Salt |
| 3 |
|
Bay leaves |
| 1 |
|
Onion; sliced |
| 1 |
ts |
Thyme |
| 1/2 |
ts |
Onion powder |
| 1/2 |
ts |
Celery seed |
| 1 |
c |
Celery leaves |
| 1/3 |
lb |
Mushrooms |
| 2 |
tb |
Butter |
| 3 |
tb |
Sherry |
| 18 |
|
Shrimp |
| 1 |
|
Garlic clove |
| 1/4 |
c |
Butter |
| 1/2 |
c |
Flour |
| 1/8 |
ts |
Pepper |
| 1/4 |
ts |
Celery salt |
| 1/4 |
ts |
Onion powder |
| 1 |
|
Chicken bouillon cube |
| 1 1/2 |
c |
Milk |
INSTRUCTIONS
SAUCE
Wash 2 1/2 lbs. 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 F. for 15-20
minutes, or until fish flakes easily with a fork.
Mimi, Haines, Alaska
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska
Seafood Marketing Institute Meal-Master compatible recipe format courtesy
of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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