Halibut Stew With Cucumbers
|Butter||45 Milliliter (3 Tablespoon)|
|Halibut||1 Pound, cut into pieces (450 Gram)|
|Cucumbers||2 , peeled, seeded, finely sliced|
|Onion||1 , chopped|
|Cream of celery soup||500 Milliliter (2 Cups)|
|Vol au vent pastry shells||4|
– In a skillet, melt butter, and saute halibut with cucumbers and onion, season with salt and pepper. Add cream of celery soup and cook over medium heat until halibut is well done.
– Heat vol-au-vent pastry shells in oven. Spoon halibut mixture into shells, garnish and serve.