All Easy Recipes. Cook all that you can cook. Halibut Under A Mountain Of Cream
(Heilbutt unterm Sahneberg)
 
What You Need:            (To serve 4)
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  • cup dry white wine
  • cup water
  • cup coarsely chopped onions
  • 4 parsley sprigs
  • 1 small bay leaf
  • 6 whole black peppercorns
  • 6 or 8 strips of lean bacon, about 8 inches long
  • 2 tablespoons finely chopped onions
  • 4 tablespoons butter, softened
  • 2 pounds halibut fillets, cut into serving pieces, or substitute 2 pounds fillets of any other firm, white fish
  • teaspoon salt
  • 1 tablespoon flour
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon paprika
  • cup heavy cream
  • cup freshly grated Parmesan cheese

  • How To Cook:
    1. In a heavy 1- to 1 -quart enameled or stainless-steel saucepan, bring the wine, water, cup coarsely chopped onions, parsley, bay leaf and peppercorns to a boil over high heat. Reduce the heat to low and simmer, partially uncovered, for 20 minutes. Remove from the heat and set aside.

    2. In a heavy 10- to 12-inch skillet, cook the bacon over moderate heat until it is lightly browned but still limp. With kitchen tongs, transfer the bacon to a double thickness of paper towels to drain.

    3. Pour off all but a tablespoon of fat from the skillet, add 2 tablespoons of finely chopped onions and cook over moderate heat, stirring frequently, for 5 minutes, or until the onions are soft and transparent but not brown.

    4. Preheat the oven to 325. Coat the bottom and sides of a shallow ovenproof serving dish large enough to hold the fish fillets in one layer with 2 tablespoons of the soft butter. Lay the fillets side by side in the bottom of the dish, and sprinkle them with teaspoon of salt.

    5. Sprinkle the sauteed onions over the fish and lay the bacon strips on top. Strain the wine mixture over the fish, pressing down hard on the onions and herbs with the back of a spoon before discarding them.

    6. Bake the halibut in the middle of the oven for 12 to 15 minutes, or until the fish is firm and opaque. Discard the bacon and pour the cooking liquid through a fine sieve into a bowl. Cover the fish and set it aside in the baking dish.

    7. To make the sauce, measure the strained cooking liquid and pour it into a small saucepan. If there is more than cup, boil it briskly over high heat until it is reduced to that amount; if there is less, add more wine.

    8. Bring the liquid to a boil over moderate heat. In a small bowl, make a paste of the remaining 2 tablespoons of butter and the flour, and when the mixture is smooth add it bit by bit to the poaching liquid.
    9. Reduce the heat and simmer, stirring constantly, for 5 minutes, or until the sauce thickens slightly. Remove the pan from the heat, and stir in the lemon juice and paprika. Taste for seasoning.

    10. With a whisk or a rotary or electric beater, whip the cream in a chilled bowl until it forms firm peaks on the beater when it is lifted out of the bowl. Fold the cream gently into the sauce. Then, working quickly, pour the sauce over the fish and sprinkle the top with grated cheese.

    11. Slide the casserole under the broiler about 4 inches from the heat and broil for 1or 2 minutes, or until the cheese melts and the sauce browns lightly. Serve at once, directly from the casserole.

     
     
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