Noodles, fresh fish and a creamy sauce equals one yummy dish.
- 4 (6-ounce)halibut fillets, skinned and trimmed sea salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1½ cups mushrooms, halve if large
- 3 ounces prosciutto, sliced (if you don’t have prosciutto, use bacon and drain well or just omit it)
- 1 cup dry white wine or organic chicken broth
- 1 cup heavy cream
- 2 teaspoons fresh tarragon
- 1 teaspoon apple cider vinegar fresh chives or green onions, minced
Rosemary Buttered Noodles
- 8 ounces dried egg noodles
- 4 tablespoons butter
- 2 teaspoon fresh rosemary, minced
- Parmesan cheese, grated
- freshly ground black pepper
Pat the halibut dry with a paper towel and season the fillets lightly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add oil. When hot, add halibut and cook, turning once, until opaque but still moist, about 4 minutes total. Remove fish, set aside and keep warm. Add mushrooms and prosciutto to the pan. Cook until mushrooms soften and begin to brown, 2-3 minutes. Add wine (or broth) and cream. Return fish to the pan, reduce heat and simmer until sauce thickens slightly, about 8 minutes. Stir in tarragon and vinegar; cook 1 minute. Garnish with chives. Serve with buttered noodles.
Cook noodles as directed on the package. Drain, but do not rinse. Melt butter over medium heat in the same pan that was used to cook the noodles. Add the rosemary and cook until fragrant, about 1 minute. Add drained noodles to the pan and toss to coat with the butter, then transfer to a serving dish. Top noodles with Parmesan cheese and black pepper.
Recipe expert from My Tiny Alaskan Oven, by La Donna Gundersen
Copyright 2014 by Ole and LaDonna Gundersen