Halibut Meuniere
By Chef Hans Kruger, Corsair
- 6-8 ounce slice of Alaska halibut 1” thick
- salt and pepper
- flour
- oil
- butter
- ½ ounce white wine
- juice of ¼ lemon
- dash of Worcestershire sauce
- 1 teaspoon of chopped fresh parsley
About the chef:
Renowned for its wine selection and Continental Cuisine, the Corsair is located downtown Anchorage. In addition to its excellent food and wine, patrons credit the personality of owner Hans Kruger and the attention to service of its 20 person staff as the real attractions to the restaurant. Web site




