 |
Alaskan Halibut Lasagna
|
 |
6 tablespoons butter, divided
1-1/2 pounds halibut steaks, bones removed and cut into 1-inch cubes
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/3 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups chicken broth
1 cup heavy whipping cream
8 ounces lasagna noodles, cooked and drained
2 cups (8 ounces) shredded Swiss cheese
Minced fresh parsley, optional
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. Bring to a boil; cook and stir for 2 minutes or until thickened. In a
greased 13-in. x 9-in. x 2-in. baking dish, layer half of the noodles, halibut,
white sauce and cheese. Repeat layers. Cover and bake at 350° for 20 minutes.
Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before
|
Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |