"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

ALASKAN HALIBUT LASAGNA Recipe

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This recipe for ALASKAN HALIBUT LASAGNA, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maribeth Bennett

Category:
Category:

Ingredients:  
Ingredients:  
6 T butter, divided
1 1/2 lbs halibut steaks, deboned and cut into 1 inch cubes
2 garlic cloves, minced
3/4 tsp dried thyme
1/3 c flour
1/2 tsp salt
1 1/2 c chicken broth
1 c whipping cream
8 oz lasagna noodles, cooked and drained
2 c shredded Swiss cheese
minced fresh parsley, optional

Directions:
Directions:
In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Break to a boil; cook and stir for 2 minutes or until thickened. In a greased 13 x 9 x 2 baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350F for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired.

Number Of Servings:
Number Of Servings:
8

 

 

 

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