Alaska Adventure Journal



Halibut Stroganoff
by: Amy Barthelemy
Makes 4 servings
Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready in: 40 Minutes

This is one of David's favorite recipes.  He ate the leftovers for days

1 package egg noodles
1/4 cup butter
1/2 onion, minced
1/4 teaspoon garlic powder
2 tablespoons chopped garlic (or as much as you can stand)
2 tablespoons all-purpose flour
1 pound fresh mushrooms, sliced
1 (10.75 ounce) can  condensed cream of mushroom soup
1 pound halibut, cut to 1" cubes
1 cup reduced fat sour cream
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

1 In a large pot of salted boiling water add Halibut chunks, cook until flaky throughout.  This will take LESS than 3 minutes.  Drain  in collander and run cold water over fish to stop cooking.  DO NOT over cook the fish.  Flake the chunks out.
2 In a large pot of salted water boil egg noodles until al dente. Drain well.
3 In a large saucepan over medium-high heat saute butter, onion, chopped garlic and garlic salt until onions are soft. Add flour and mushrooms. Cook 5 minutes.
4 Add mushroom soup to saucepan, simmer uncovered 10 minutes.
5 Add cooked halibut and stir in sour cream. Heat through. Season with salt and pepper. Serve sauce over egg noodles, sprinkle parsley on top. Serve hot.