Rouxbe

I used to make gravy using store package gravy mixes. I thought they tasted pretty good :D I even used to experiment by mixing two or three different flavours together!
Then I discovered Rouxbe.com and learned how to make this dark chicken stock. What they don't tell you is that once this stock is reduced, it's so scrumptious that it can be used as a fabulous gravy by itself! I add a small amount of corn starch with water and wah lah!
I did reduce it alot, I lost about 3/4 of the volume but although I ended up with much less than I started with, the end result is so fabulous I have made this 4 tmes now and will never buy package gravy again :D

Sherry

I made this recipe following the instructions to a 'T' and it turned out beautifully! My husband really liked it although I found it a tad rich for my tastes. The sauce made it even ricjer, but was fabulous tasting too.
Buying the halibut was pretty expensive considering it is winter, just try finding it really fresh :D I ended up buying frozen but it was still great. It was about $20 for the 2 pieces of halibut. Still cheaper than in a good restaurant though :D
The cabbage was a big hit too as it turned out perfectly. Thank you for another fabulous dish!

Sherry

I have made this dish 3 times so far and I absolutely love it! The flavours are so incredible together! And yes, you must use the real deal, the Parmigiano Reggiano, or you will end up with a dish that is nothing at all like what it is supposed to taste like. This one was so light and flavourful that my Mother In Law took some home afterwards! Now THAT is a compliment :D

Sherry