Cod with potato crust
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Potatoes, peeled and cooked |
| ¼ | cup | Butter |
| 2 | tablespoons | Light cream |
| 1 | Egg, beaten | |
| 1½ | pounds | Cod fillets |
| 2 | tablespoons | Dry white wine |
| 2 | teaspoons | Lemon juice Salted water |
| 2 | tablespoons | Flour |
| ½ | pounds | Cooked shrimp |
| ½ | cup | Grated Gruyere cheese Salt and Pepper to taste |
| 1 | tablespoon | Milk |
Directions
In bowl, mix potatoes with 2 tb butter, cream, and egg; whip until fluffy. Place fish in large fry pan with wine, lemon juice, and enough salted water to barely cover. Bring to a boil. Reduce heat and simmer 15 minutes. Carefully remove fish from pan; reserve cooking liquid. Flake fish coarsley, removing any skin. Preheat oven to 450.
In saucepan, melt 2 tb butter. Stir in flour. Add 1 cup reserved cooking liquid; cook over medium heat, stirring constantly, until sauce thickens. Add shrimo and grated cheese; simmer until cheese melts and shrimp is heated thoroughly. Season with salt an Place fish in baking dish; add enough sauce to moisten. Cover fish with whipped potatoes. Brush pottoes with milk; bake for 30 minutes or till browned. Serve any remaining sauce seperately.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 12-11-94