1 1/2 lb Cod or smoked haddock or a
-combination
1/2 c Butter
2 c Milk
2 Bay leaves
8 oz Shrimps, peeled
8 sm To medium scallops
3 tb Chopped fresh parsley
1 To 2 tablespoons lemon juice
2 Hard-boiled eggs, coarsely
-chopped
1/3 c All-purpose flour
Salt and pepper to taste
TOPPING
5 To 6 potatoes, freshly
-cooked
2 tb Butter
1/4 c Sour cream
Nutmeg to taste
Preheat oven to 400?F. Arrange fish in a shallow baking dish. Dot with 2
tablespoons of the butter; cover with milk. Add bay leaves. Bake for 20
minutes. Drain and reserve milk for use in sauce. Remove bay leaves.
Remove skin and bones of fish; flake into fairly large pieces. Return to
baking dish. Add shrimps, scallops, parsley, lemon juice and hard-boiled
eggs. To make sauce, melt remaining butter in saucepan. Stir in flour to
make a roux; cook slowly for a few minutes. Add reserved milk, stirring
constantly to prevent lumps. Season with salt and pepper. Cook over low
heat until thickened and smooth. Pour over seafood mixture and mix together
gently.
For topping, mash potatoes with butter, sour cream and nutmeg. Spread
evenly over fish mixture. (Spreads easily if fish mixture has cooled a
bit.) Run the tines of a fork across the potatoes to make the surface
rough. This will give a crispier result. Bake for 25 minutes until heated
through and browned. Serves 4 to 6
Yields
4 Servings