CREAMED FISH EN CASSEROLE
2 lbs of fish- cod, pollock, haddock will do fine
2 cups white sauce
8 medium boiled potatoes
1 cup of grated cheese- Monterey Jack style
1/2 cup of butter
1 cup of bread crumbs
Scale and flake any fish you love, any leftover fish will do fine as well, and do not forget to remove all the bones. It is better to use the fillet of the fish- less trouble it takes and you waste no times for the bones. Lay the bottom of your cast iron skillet greased with butter with a layer of your fish. Add enough of the white sauce on this layer to have your fish well seasoned and moistened Slice your boiled potatoes. A few of cold boiled potatoes may be sliced rather fine, and added on the top of the fish with a tablespoon or two of grated cheese, generously sprinkled over the potatoes. Pour the white sauce again onto the top of the potatoes into your buttered casserole. Cover the top of your casserole with the bread crumbs. Dot the top of it with butter and for a better taste, another tablespoon of cheese may be sprinkled over the top. Bake in the moderate owen until top is nicely browned.
THIS IS THE TRADITIONAL WAY MY FAMILY PREPARES THE TRADITIONAL FISH EN CASSEROLE - COD, HALIBUT, POLLOCK, STYLE NEWFOUNDLAND AND CANADA. THIS IS AUTHENTIC PURITAN MEAL OF OUR FAMILY FROM CANADIAN SIDE, PREPARED IN THE DEEP CAST IRON SKILLET. A NICE TREAT FOR THE SUPPER OF OUR FAMILY IN THE STATE OF CALIFORNIA, GREAT BRITAIN, GERMANY AND LITHUANIA, AS WELL AS THE WHOLE UNITED STATES OF AMERICA. THE FILLETS OF FISH EN CASSEROLE CAN BE PREPARED BY THE FAMILIES ALL THROUGH THE YEAR, AND THIS IS ONE OF THE MORE EVERYDAY MEALS IN WINTER TIME, ESPECIALLY FRIDAYS. HOWEVER THE GOOD FILLET OF FISH IS QUITE A RARE FIND THESE DAYS. THE SPICES THEY MAY BE SERVED WITH, ARE MOSTLY THE BLACK PEPPER AND SALT. GARNI WITH FINELY CHOPPED FRESH CELERY, FINELY CHOPPED FRESH PARSLEY OR FINELY CHOPPED DILL OR FINELY CHOPPED FRESH CHIVES. THE FISH EN CASSEROLE WITH POTATOES IS TRADITIONAL STAPLE OF THE WHOLE YEAR ROUND IN THE STATE OF CALIFORNIA AND IS AVAILABLE IN THE UNITED STATES OF AMERICA FOR MORE THAN HUNDRED OF YEARS.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE CREAMED FISH EN CASSEROLE IS DELICIOUS WITH THE HARD BOILED EGG ADDED TO THE WHITE SAUCE. IT WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS ALL YEAR ROUND DISH, SUITABLE AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS, IF THE HEAVY SPICE, LIKE THE BLACK PEPPER, CHIVES WAS AVOIDED.