Halibut au Gratin

Name: Halibut au Gratin
Yield: Makes about 4 servings
Ingredients: Paprika; ½ c. buttered bread crumbs; Parsley; Salt; Pepper; 2 c. milk; ½ lb. Cheddar cheese, shredded; ¼ c. butter or regular margarine; ¼ c. flour; 2 bay leaves; 1 lb. fresh or frozen halibut; 4 slices onion

Preparation info

Makes about
4
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

You can bake fish in individual casseroles if you wish—pretty

Ingredients

1 lb. fresh or frozen halibut
4 slices onion
2

Fish course
Pescatarian

Method

Top halibut with onion slices and broken bay leaves. Place fish in cheesecloth on perforated rack directly over boiling water. Cover tightly and steam 30 minutes.
Meanwhile, melt butter, stir in flour, add milk and stir and cook until sauce thickens and is smooth.
Add cheese and stir until it is melted; then season to taste with salt and pepper.