Halibut with Mushroom and Shrimp Sauce

Poaching fish is something that's very common in Scandinavia. It's a delicious and healthy way of cooking fish while infusing it with whatever spices and herbs you add to the water. Here in Norway, they often make a white sauce or serve the poached fish with butter and plain or seasoned sour cream.

This is my Creole spin on this delicious poached fish. A creamy and delicious sauce made with the stock from the poaching, mushrooms and shrimp. I hope you like it!

Halibut with Mushroom and Shrimp Sauce
Serving Size: 5

2 ½-pounds white fish-halibut, cod, snapper, pollock
1-tablespoon salt
3 bay leaves
1 sliced onion
1-teaspoon thyme
½ teaspoon onion powder
½ teaspoon celery seed
1-cup celery leaves
1/3-pound mushrooms

SAUCE

2 tablespoons butter
3 tablespoons sherry
18 shrimp
1-clove garlic
¼ cup butter
½ cup flour
1/8-teaspoon pepper
¼ teaspoon celery salt
¼ teaspoon onion powder
1chicken bouillon cube
1½ cups milk

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), and remove bones and skin. Cut into individual servings.

Sauce: Melt 2 tablespoons of butter in pan and sauté clove crushed garlic, sherry, shrimp and mushrooms.

Melt ¼ -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 350ºF for 15-20 minutes, or until fish flakes easily with a fork.

Now...

Go, eat!!

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com

- Posted using BlogPress from my iPad