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home > recipes > casseroles > fish casserole
from berkeley, california usa 1 lb any white fish 1/2 C half & half 1/2 C white wine 1 finely chopped carrot bay leaf bouquet garni (optional -- small shrimps and/or scallops) 1/4 C chopped fresh dill 1 C fresh spinach leaves 5 TBL butter 1/2 large chopped onion 3 Tbl flour salt & pepper to taste 1/4 C grated parmesian cheese seasoned mashed potatoes Simmer half & half, wine, chopped carrot, bay leaf and bouquet garni until warm and poach the fish in this liquid until fish is just barely cooked. Save the poaching liquid after carefully removing the fish. Remove and discard any skin and bones from fish, flake it, and spread over the bottom of a 2-quart casserole dish. Add optional tiny shrimp and scallops if you are using them. Over the fish layer, spread the chopped dill and the spinach leaves. Saute the onion in the butter until soft; add the flour to make a roux and cook until just before flour turns brown. Gradually add the retained poaching liquid and continue adding more half & half and white wine until the sauce looks like it is about 1 1/2 cups. Season with salt and pepper and stir in the cheese. Don't let this mixture boil at any time. When it has cooled slightly, pour sauce evenly over the fish/dill/spinach and top the mixture with a layer of mashed potatoes. Cook in a 350 degree oven until bubbly -- about 30 minutes.

Fish Casserole


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list all recipes for CASSEROLES (80)
list all recipes by CRANKYBANKER (1)


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keyword: casserole
recipes for casseroles
recipes by crankybanker
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(posted October 7, 2002)

from berkeley,
california usa

1 lb any white
fish
1/2 C half & half
1/2 C
white wine
1 finely chopped
carrot
bay leaf
bouquet garni

(optional -- small shrimps and/or scallops)
1/4 C chopped fresh
dill
1 C fresh
spinach leaves

5 TBL
butter
1/2 large chopped
onion
3 Tbl
flour
salt & pepper to taste
1/4 C grated parmesian
cheese

seasoned mashed potatoes

Simmer half & half,
wine, chopped carrot, bay leaf and
bouquet garni until warm and poach the fish in this liquid until fish is just barely cooked.

Save the poaching liquid after carefully removing the
fish. Remove and discard any skin and bones from fish, flake it, and spread over the bottom of a 2-quart casserole dish. Add optional tiny shrimp and scallops if you are using them. Over the fish layer, spread the chopped dill and the spinach leaves.

Saute the
onion in the butter until soft; add the flour to make a roux and cook until just before flour turns brown. Gradually add the retained poaching liquid and continue adding more half & half and white
wine until the sauce looks like it is about 1 1/2 cups. Season with salt and pepper and stir in the cheese. Don't let this mixture boil at any time. When it has cooled slightly, pour sauce evenly over the fish/dill/spinach and top the mixture with a layer of mashed potatoes.

Cook in a 350 degree oven until bubbly -- about 30 minutes.




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