Potato Crusted Cod                                                                                                                                                                                                           Cod with Potato Crust
 
      Yield: 4 Servings
 
      1 lb Potatoes; peeled and cooked
    1/4 c  Butter
      2 tb Light cream
      1    Egg; beaten
  1 1/2 lb Cod fillets
      2 tb Dry white wine
      2 ts Lemon juice
           Salted water
      2 tb Flour
    1/2 lb Cooked shrimp
    1/2 c  Grated Gruyere cheese
           Salt and Pepper to taste
      1 tb Milk
 
  In bowl, mix potatoes with 2 tb butter, cream and
  egg; whip until fluffy.
 
  Place fish in large fry pan with wine, lemon
  juice, and enough salted water to barely cover.
  Bring to a boil. Reduce heat and simmer 15
  minutes. Carefully remove fish from pan; reserve
  cooking liquid. Flake fish coarsley, removing any
  skin.
 
  Preheat oven to 450°.
 
  In saucepan, melt 2 tb butter. Stir in flour. Add
  1 cup reserved cooking liquid; cook over medium
  heat, stirring constantly, until sauce thickens.
  Add shrimp and grated cheese; simmer until cheese
  melts and shrimp is heated thoroughly. Season with
  salt and pepper. Place fish in baking dish; add
  enough sauce to moisten. Cover fish with whipped
  potatoes. Brush potaoes with milk; bake for 30
  minutes or till browned. Serve any remaining sauce
  separately.