| | Directions | | In a large skillet over medium heat, melt 2 T. butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. In a greased 13x9x2 inch baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired. Yield: 8 servings Great with Salmon as well! |
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| Ingredients | | - |  | 6 tablespoons butter or margarine, divided |
| - | | 1 1/2 pounds halibut steaks (salmon works great as well), bones removed and cut into 1 inch cubes |
| - | | 2 cloves garlic, minced |
| - | | 3/4 teaspoon dried Thyme |
| - | | 1/3 cup all-purpose flour |
| - | | 1/2 teaspoon Salt |
| - | | 1 1/2 cups chick broth |
| - | | 1 cup Whipping Cream |
| - | | 8 ounces lasagna noodles, cooked and drained |
| - | | 1 package shredded Swiss cheese (8 ounce pkg) |
| - | | Minced fresh parsley, optional |
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