Recipe - Fishermans Pie

1 pound Filleted white fish
Three fourths pt Milk
Salt and freshly ground
black pepper
3 Black peppercorns
1 Onion slice
1 Bay leaf
1 ounce Butter
1 ounce Flour
2 ounce Cheddar cheese; grated

FOR THE TOPPING
2 Hard boiled eggs; cut or sliced up
1 pound Potatoes; boiled and mashed
with:
1 ounce Butter; and
1 tablespoon Milk; and
1 Beaten egg

RFCJ Reposts (from rec.food.cooking.jewish

From: sharon.stein@mcmail.vanderbilt.edu

Source: The St. Michael All Colour Cookery Book

Any thick white fish can be used for this super family dish.

Place the fish in an ovenproof dish with the milk, salt, pepper,
peppercorns, onion and bay leaf. Cover and bake at 350 for 20 mins or until
the fish is tender and will flake easily with a fork.

Remove the fish from the dish and flake with a fork, discarding any skin.
Strain the milk and cooking juices and reserve.

Melt the butter, stir in the flour and cook for 2 mins, stirring
constantly. Add the juices, stirring vigorously. Add grated cheese and salt
and pepper to taste. Cook 23 mins, stirring constantly.

Fold the flaked fish into the cheese sauce, transfer to a deep ovenproof
dish. Place the cut or sliced up hardboiled eggs on top of the fish, and the mashed
potatoes on top of the eggs.

Bake at 400 for 15 minutes or until the potato topping is a golden brown.
Serve staright from the cooking dish.

Posted to JEWISHFOOD digest V97 #316 by Jeff Freedman
jefffree@eskimo.com on Dec 03, 1997