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 Summer Seafood Lasagna
Ingredients
Alaskan Summer Ale Recipes
Seafood
· 8 tbsp. salted butter · 16oz. halibut · 3 cloves garlic · 2/3 cup white flour · 1 tsp. ground Thyme · 1 tsp. salt · 1 cup chicken broth · 1 cup Alaskan Summer Ale · 2 cups whole milk · 8oz. lasagna noodles, cooked · 1 box frozen chopped spinach, thawed and squeezed dry · 8oz. mozzarella cheese Methods/steps In a large skillet over medium heat, melt 2 tbsp. butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add remaining butter to skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth, beer and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. In a greased 13x9 baking dish, layer half of each of the noodles, halibut, shrimp, spinach and white sauce. Repeat layers and add cheese. Cover and bake at 350 for 20 minutes. Uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired. |
   
In English pubs, ale is ordered by pints and quarts. So in old England, when customers got unruly, the bartender would yell at them to mind their own pints and quarts and settle down. It's where we get the phrase mind your P's and Q's.
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