White fish Au Gratin
2 lb. flounder or other white fish
3/4 cup dry white wine
1/4 cup lemon juice
1/4 tsp. each salt and pepper
1 tsp. dried dill weed
2 Tbsp. margarine
1/2 lb. sliced, fresh mushrooms
1/4 cup flour
1 cup light cream
4 cup mashed potatoes
fresh parsley or dill sprigs
Rinse fillets and pat dry. Fold fillets in half and arrange in large ovenproof
dish. Pour wine and lemon juice over fish. Sprinkle with salt, pepper and dill.
Cover with foil and bake for 10 minutes at 350 degrees. In a large skillet, melt
margarine and cook mushrooms for 5 minutes. Remove fish from oven and drain
liquid into a glass measurer. Add water to equal 1 1/2 cups liquid. Add flour to
mushrooms and stir until smooth. Stir in fish liquid and cream. Bring to a boil
and simmer for 5 minutes, continuing to stir. Pour sauce over fish. Beat egg
into potatoes and fill pastry bag. With a number 6 top, make lattice pattern
over fish and around edge. If pastry bag is unavailable, place small scoops of
potatoes around edges and over sauce. Bake at 350 degrees for 25 minutes or
until potatoes are lightly browned.
Makes 6 servings.