Title: Cod with Potato Crust
Categories: Fish Main
Yield: 4 Servings

1	lb	Potatoes; peeled and cooked
1/4	c	Butter
2	tb	Light cream
1		Egg; beaten
1 1/2	lb	Cod fillets
2	tb	Dry white wine
2	ts	Lemon juice
		Salted water
2	tb	Flour
1/2	lb	Shrimp; cooked
1/2	c	Gruyere cheese; grated
		Salt and pepper to taste
1	tb	Milk

In a bowl, mix the potatoes with 2 tbsp butter, cream, and egg. Whip until fluffy.

Place fish in a large frying pan with wine, lemon juice, and enough salted water to barely cover. Bring to a boil. Reduce heat and simmer for 15 minutes. Carefully lift the fish from the pan, and reserve cooking liquid. Flake fish coarsely, removing any skin.

Preheat oven to 450 F.

In a saucepan, melt 2 tbsp butter; blend in flour to make a roux. Over medium heat, add 1 cup of the reserved cooking liquid, stirring constantly until the sauce thickens. Add shrimp and grated cheese and simmer until cheese melts and shrimp is heated through. Season to taste with salt and pepper.

Place fish in baking dish; add enough sauce to moisten. Cover fish with whipped potatoes. Brush potatoes with milk and bake for 30 minutes, or until browned.

Serve any remaining sauce separately.

From Creative Cooking: Fish and Other Seafood (1992)

From: Dave Sacerdote Date: 03-05-96

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