Erdine's Fish Piecasseroles, main dish, maine, seafood 1 lb fish fillet, cooked 1/2 teaspoon salt 1 cup peas; canned or frozen 1 tablespoon onion, minced 1 tablespoon green pepper; minced 2 cup mashed potato; seasoned ----SAUCE---- 2 tablespoon butter or margarine 2 tablespoon flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup milk or half milk and half 1 poaching liquid Poach the fish in a small amound of water; flake the fish. Make a white sauce with the butter, flour, salt, pepper and milk. Cook until smooth and thickened. In a buttered casserole, combine the fish, salt, peas, onion, green pepper and white sauce; cover with a layer of mashed potato seasoned with 1/4 cup of butter, 1/2 cup milk, salt and pepper. Bake in a hot oven, 400 degrees F., for 25 minutes, or until hot and bubbly. From: THE FLAVOR OF MAINE by Brownie Schrumpf. A culinary special published by The Bangor Daily News Copyright 1976. Shared by Robert Rostrup |
