Tuesday, September 30, 2008
Good morning! I made a halibut in white sauce for Sunday lunch. It was good!!
I really don't think I'll go back to the stove top or oven---it's just too easy in the crockpot and I can not get over the no-fish-smell.
24 ounces halibut (or other white fish like tilapia or fillet of sole)
2 tablespoons all-purpose flour (we are gluten free, so I used a GF flour mix)
1 tablespoon white sugar
1/4 cup butter, melted
1/3 cup white wine (or you can use chicken broth)
2/3 cup milk (mine was fat free)
2 lemons, 1 juiced, 1 for garnish-
Microwave butter in a glass bowl, and whisk in the flour. In a separate bowl, combine the milk and the white wine. Slowly add the flour mixture to the milk and wine, stirring the whole time. Squeeze in the lemon. If you dump the cold milk and wine into the flour mixture too quickly, the flour and butter will separate again, and the butter will harden and create weird gloppy lumps that will float to the surface.
Ask me how I know this...
Add the sugar to the sauce mixture. Lay out a length of foil onto your kitchen countertop and place the fish into the middle. Spoon the sauce on top. fold the foil over and crimp the edges. Rinse the brocollini under cold water and place that into a separate length of foil, then fold over the foil to make a separate fully enclosed packet. Place this on top of the fish.
Cover your slow cooker and cook on high for about 2 hours, or until the fish flakes easily with a fork.
I liked this, and did add a bit of salt and some extra lemon at the table. Although I cooked the brocollini separately, I do think if you wanted to just do one packet you'd be fine to throw everything into the same foil.
Fish in the crockpot is WONDERFUL!