SEAFOOD
RECIPE:
Fish Fillet Casserole
2-tbsp cooking oil
1-cup chopped onion
1-cup grated carrot
3-tbsp all purpose flour
1-tsp chicken bouillon powder
1-tsp horseradish
1-tsp salt
½-tsp pepper |
1 ½-cups milk
1-lb fish fillets of choice
1-cup frozen peas
4-medium potatoes, peeled and quartered
¼-cup milk
½-tsp onion salt
1-tbsp butter or margarine
Paprika to sprinkle on top |
Heat cooking oil in frying pan
Add onion and carrot and sauté until soft
Mix in flour, bouillon powder, horseradish, salt and pepper
Stir in 1 ½-cups milk and bring to a boil and thicken
Add fish and peas, cover
Simmer slowly, until fish flakes easily, stirring occasionally
Stir into a greased 8x8 inch pan
Set aside
Cook potatoes in salted water until tender, drain
Add ¼-cup milk and onion salt, and mash
Spread over fish mixture
Brush potatoes with melted butter
Sprinkle with paprika
Bake uncovered in 400°F oven about 20 minutes or until heated through
Serves 4
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