Halibut Au Gratin For 2 Food

HALIBUT AU GRATIN FOR 2

Steps:

• Heat oven to 400 degrees.
• Place frozen fish in ungreased baking dish, 9x9x2 inches.
• Sprinkle with salt and oregano.
• Mix onions, bread crumbs, cheese and butter; spread on fish.
• Pour sauterne into baking dish.
• Bake uncovered until fish flakes easily with fork, about 30 minutes.

SEAFOOD GRATIN

Steps:

• Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
• Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
• Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
• Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
• Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
• Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

HALIBUT AU GRATIN RECIPE - (4/5)

Steps:

• Place halibut in a baking dish and sprinkle with celery, onion, salt, pepper, water and lemon juice. Bake at 450 degrees for 20 minutes. In a saucepan, melt the butter and add flour and milk. Stir until thickened. Add cheese and some salt and pepper. Heat until cheese is melted. Pour over halibut and bake for 10 to 15 minutes.

HALIBUT SUPREME

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
• Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture.
• Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.

HALIBUT AU GRATIN

Steps:

• 1. Preheat oven at 325° F.
• 2. Peel and slice potatoes and carrots, boil until done.
• 3. Place halibut in a greased glass baking dish. Season the halibut with salt and pepper.
• 4. Put 1/2 cup grated cheese over fish.
• 5. Place potatoes and carrots evenly over fish.
• 6. Make the cream sauce using the butter, flour and milk. Melt butter in sauce pan, add flour to make rue. Add milk slowly to rue, stir until it comes to a boil and thickens.
• 7. Add onions to the sauce and pour over the fish and vegetables.
• 8. Sprinkle remaining cheese and bread crumbs over top.
• 9. Bake for 45 minutes at 325° F. Enjoy! Serves 8. You can add shrimp or scallops to the fish for a richer dish, and serve on shell.

SEAFOOD AU GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
• In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
• In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
• Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
• Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.