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 probably needs
to be loosened, so stir in some of the broth from cooking the fish.
Bring up to a simmer over moderate heat, stirring often.
- 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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