Poached Halibut with Wine Shrimp Sauce, (1969)

• 2 lbs halibut steaks, fresh or frozen
• 1 cup white wine
• 1 cup water
• 2 tbspns butter
• 2 tbspns flour
• 2 cups reserved fish stock
• 2 egg yolks
• 1 tbspn lemon juice 
• 1 tbspn minced parsley
• 5 to 6 oz small shrimp, fresh or canned
• 1 bay leaf
• 1 tspn salt
• Dash thyme

Place halibut in a saucepan. Add wine, water, and seasonings.  Bring to a boil. Then reduce heat and simmer 10 to 15 minutes, or until halibut flakes easily with a fork.

Melt butter and add flour, stirring until smooth. Cook until thick and creamy. Combine egg yolks, lemon juice, and parsley. Stir slowly into sauce.

Add shrimp and simmer 5 minutes.  Spoon sauce over halibut.  Serve additional sauce on the side. Serves 6.  (Shrimp sauce may also be poured over poached halibut, and baked at 325 degrees for 20 minutes.)

(Origin - "Marine Fish Cookbook" by the State of Washington Department of Fisheries; Iola Berg, Editorial Assistant; 1969.)

More "Lost" Fish Recipes

Sole with Grapes in White Wine (1961)

Halibut Portuguesa in Sherry (1965)

Coquille St. Jacques Scallops (1968)

Halibut a la Victor (1958)