Halibut A La Newburg Recipe
The halibut a la newburg is a creamy and sherried halibut recipe. Made with milk and eggs along with butter, this halibut a la newburg is flavored with a dash of lemon juice and cn be served over rice or with herbed mashed potatoes for a delicious meal.
Ingredients
| Halibut | 1 Pound | |
| Brandy | 1 Tablespoon | |
| 1/4 cup sherry wine | ||
| Butter | 2 Tablespoon | |
| Evaporated milk | 1 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Egg yolks | 3 | |
| Dash cayenne salt to taste | ||
Directions
Cut the halibut in small cubes.
Steam over hot water or poach in court bouillon for five minutes.
Beware of long or swift cooking as the halibut easily loses its shape.
When poached, put the fish, butter, wine, brandy, salt and cayenne in a double boiler and heat smoking hot.
Beat the yolks and combine with the evaporated milk (sour cream may be substituted for the milk and lemon juice) and cook with the hot fish for one minute.
Remove from the fire and add the lemon juice.
Steam over hot water or poach in court bouillon for five minutes.
Beware of long or swift cooking as the halibut easily loses its shape.
When poached, put the fish, butter, wine, brandy, salt and cayenne in a double boiler and heat smoking hot.
Beat the yolks and combine with the evaporated milk (sour cream may be substituted for the milk and lemon juice) and cook with the hot fish for one minute.
Remove from the fire and add the lemon juice.
Chef
