Halibut a la Newburg in Ramekins
- 2 lbs halibut
- 1 bay leaf
- 1 tsp salt
- 1 Tbsp butter, melted
- 1 Tbsp flour
- 1 cup milk
- 1 Tbsp sherry wine
- 1/4 tsp onion salt
- Dash of paprika
- Dash of garlic salt
- Grated cheese or chopped parsley
Boil the halibut with the bay leaf and salt. When cold, shred the halibut. Slowly stir in the flour into the melted butter until smooth. Add the milk and stir while cooking until thick. Add the halibut. Slowly stir in the sherry wine. Season with onion salt, dash of paprika and garlic salt. Place in ramekins with grated cheese, or if you prefer, chopped parsley sprinkled over. This can also be served on buttered toast.
Submitted by Jul 25, 2009
15 min 30 min 45 min
15 min 30 min 45 min