| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Pies & past, Seafood | 1 | Servings | |
INGREDIENTS
| 1 | c | Cooked haddock, pollock, etc |
| Flaked | ||
| 2 | tb | Butter or margarine |
| 2 | tb | Flour |
| 1 | c | Milk, or milk and fish |
| Water | ||
| 1 | ts | Salt |
| 1 | c | Cooked peas |
| 1 | tb | Onion — grated |
| 1 | tb | Green pepper — chopped |
| 2 | c | Mashed potatoes — seasoned |
INSTRUCTIONS
Steam or cook the fish in water until it flakes. Prepare a white sauce with butter, flour, milk and 1/2 teaspoon salt. (Part of the white sauce liquid may be water from the cooked fish) To the white sauce add peas, grated onion, green pepper, and 1/2 teaspoon salt. Place the cooked fish in a buttered casserole; pour the sauce over it. Top with well-seasoned mashed potato. (To freshly cooked and mashed potato, add 1 tablespoon butter, 1/2 cup milk, and salt and pepper to taste.) Bake in a hot oven 400^ for 12 minutes or until hot and bubbly. Recipe By : All-Maine Seafood Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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