1-1/4
1-1/4
6
4
3
12
3
1
1/2
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#
#
oz
oz
T
oz
T
t
t
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Fish Fillet (1)
Potatoes
Onion
Bacon (opt 2)
Butter
Milk
Flour
Salt
Pepper
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Prep - (40 min)
- Place FISH FILLETS in water to just cover. Bring to a boil for
a minute or so and take off the heat. Let the Fish cool in the broth.
When removing it keep the broth to thin the sauce as needed.
- Cut POTATOES into small dice or chop coarse if wanting texture.
Cut Larger if you're going to mash. Place in a pan with water to cover,
bring to a boil, and simmer until tender. If mashing, coarse or fine as
you prefer.
- Chop ONIONS fairly fine.
- IF using:, cut BACON as desired. Fry until just starting
to brown.
Run - (40 min)
- Break Fish into flakes of the size you prefer.
- In a saucepan sufficient for the recipe (3 qt), heat Butter.
Stir in Onions and fry stirring over moderate heat until
translucent, no browning.
- Sprinkle Flour over Onions and fry stirring 1 to 2
minutes.
- Slowly, add in the Milk, stirring constantly, then let simmer
for 3 to 4 minutes stirring often.
- Stir in Potatoes, Bacon (if using), Salt, and
Pepper. Stir well to coat with sauce. The sauce will need to be
loosened quite a bit, so stir in some of the broth from cooking the
fish. Bring up to a simmer over moderate heat, stirring often and
scraping the bottom of the pot.
- Stir in Fish until coated with sauce. Bring back to
a simmering temperature stirring often.
- Serve hot, garnished as desired (chives, red onion, parsley, etc.)
and accompanied with Dark Rye Bread. This dish can be reheated , just
keep it over moderate heat and stir often.
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