Fish In Jacket/ Blanket

INGREDIENTS

6 to 8 medium-size fillets (2lb) 3⁄4 teaspoon salt

1⁄4 teaspoon white peper

1⁄4 cup lemon juice

1⁄4 cup snipped fresh dill

3⁄4 cup dry white wine butter/margarine

1⁄2 lb mushrooms, sliced

FOR SAUCE

Reserve fish liquid

1⁄ cup flour 4

1 cup light cream

For Mashed Potatoes 3 lb Irish potato 1⁄ cup milk

4 1⁄ cup butter/margarine

2 1 teaspoon salt,

1⁄ teaspoon white pepper 4 1 egg yolk (optional)

METHOD

1) Preheat oven to 350°F. Rinse fillets under cold water and dry with paper towels. Fold in half. Arrange in large, oven-proof (2-inch deep) baking dish. Sprinkle with salt, pepper, lemon juice ,and snipped dill. Add wine. Cut 2 tablespoons butter in small pieces.

2) Dot top of fish with butter. Cover dish with foil. Bake for15 minutes. Meanwhile, in 3 tablespoons hot butter in medium skillet, over low heat, sautee sliced mushrooms until tender (about 10 minutes). Remove from heat and set aside. Remove the fish from oven.

3) Carefully drain off liquid and reserved (liquid should measure about 1 ⁄ cups). Drain fish very well. Make sauce: Add flout to mushrooms. Stir until smooth. Stir in reserved fish liquid and the cream. Cook over medium, stirring constantly until mixture boils.

4) Reduce heat and simmer 5 minutes, stirring. Pour sauce over fish. Prepare mashed potato: Cut in quarters. Cook in 1-inch light salted boiling water just until potatoes are tender (about 20 mins). Drain. Return to saucepan.

5) Heat slightly over low heat to dry out potatoes. Beat (preferably with mixer) until smooth. In saucepan, heat butter and milk just until butter melts (do not boil). Gradually beat in hot milk mixture until smooth. Beat in salt, pepper, and egg yolk until light and fluffy.

6) With mashed potato in pastry bag, with a number 6 tip, make lattice pattern over fish and around edges (as pictured). Place in 350F oven until bubbly and hot (or potato is lightly browned/25 minutes). Garnish as desired Makes about 6 servings.