| 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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