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2 1/2 lbs. white fish-halibut, cod, snapper, pollock
1 tablespoon salt
3 bay leaves
1 sliced onion
1 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon celery seed
1 cup celery leaves
1/3 lb. mushrooms
Sauce:
2 tablespoons butter 3 tablespoons sherry
18 shrimp 1 clove garlic
1/4 cup butter 1/2 cup flour
1/8 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon onion powder
1 chicken bouillon cube
1 1/2 cups milk
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 for 15-20 minutes, or until fish flakes easily with a fork.
1 tablespoon salt
3 bay leaves
1 sliced onion
1 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon celery seed
1 cup celery leaves
1/3 lb. mushrooms
Sauce:
2 tablespoons butter 3 tablespoons sherry
18 shrimp 1 clove garlic
1/4 cup butter 1/2 cup flour
1/8 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon onion powder
1 chicken bouillon cube
1 1/2 cups milk
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 for 15-20 minutes, or until fish flakes easily with a fork.
