Ingredients
1-1/2 pounds cooked fish
1 onion, thinly sliced
2 cups whole milk
3 T sifted flour
3 hard cooked eggs
6 potatoes, mashed
Butter, salt, pepper
A1 or Worcestershire sauce
Cheddar cheese, grated
**Bechamel too thin–try increasing flour to 4 T for 2 cups milk
Preparation
To cook the fish, melt 1/2 cup butter in hot oven (400-450 degrees); let butter brown but not burn. Take fish by tail end and lower it into the hot, browned butter. Then lift it and drop other side in butter. Sprinkle with S&P. Baste every 3-4 minutes. Bake 15 minutes. Remove from oven. Cut up fish and sprinkle with finely chopped onion that has been fried a golden brown in butter (NOTE: I cooked onions with the fish). Sprinkle with A1 or Worcestershire sauce.
**Make a white sauce by melting 3 T butter; add flour and stir until well blended; heat milk and pour in milk, S&P and stir constantly until sauce thickens (5-10 minutes). Cook until the raw starch taste has left the sauce (2-3 minutes after sauce has thickened). Add chopped eggs to sauce and pour over fish.
Over this, place a layer of mashed potatoes about an inch thick, and over all sprinkle grated cheese.
Put in hot oven to bake until cheese is browned.
