Fresh Cooks Inlet Halibut Pasta
with Berry Kemp of Artmosphere

Fresh Cooks Inlet Halibut Pasta

Thaw Halibut in lukewarm water
Microwave until mushrooms are soft
1 cup of margarine
6 cups containers sliced mushrooms
1 cup green onion chopped
Stir in ¼ cup hollandaise sauce mix until it makes a paste
Add and microwave until bubbles and thickens
1 cup grated parmesan cheese
1 cup fresh dill, chopped
1.5 cups fresh tarragon, chopped
¼ cup lemon juice
1 quart whipping cream
1 cup chicken broth
½ tablespoon Tony’s
Microwave Separately
¼ block of margarine
1/8 cup lemon juice
Large strips of Halibut – until fish is slightly cooked (begins to be firm and flakey) – it will cook more when you heat it over when served.
Serve
Heat sauce, pour over 1 ½ cups pasta with 1/3 cup of Halibut in strips on top