Braised Halibut In Cream And White Wine
|Scallions||4 , finely chopped|
|Carrots||2 , thinly sliced|
|Celery stalks||2 , thinly sliced|
|Lemon||1 , rind grated|
|Cream||1⁄2 Cup (8 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Flour||1 1⁄2 Tablespoon|
|Freshly chopped parsley||2 Tablespoon|
Place the fish in a 10 inch glass or ceramic baking dish.
Arrange the vegetables .
around the sides of the dish.
Sprinkle thefish with thyme and grated lemon rind.
Dot with 1 tablespoon of the butter.
Pour in the cream and wine.
Cover with waxed paper and cook on "roast" setting for 12 minutes.
Rotate the dish one-quarter of a turn after 6 minutes.
Transfer the fish to a hot platter and season with salt and pepper.
Allow to stand for 5 minutes.
It should flake easily, indicating it is completely cooked.
Heat the remaining 1 tablespoon of butter in a 6-cup glass measuring cup on the highest setting for 20 seconds and then stir into the vegetables and liquid in the baking dish.
Cook for 5 minutes on the same setting.
Spoon the sauce over the fish and garnish with parsley