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      Title: Cod With Potato Crust
 Categories: Seafood, Potatoes, Wine, Dairy, Cheese
      Yield: 4 Servings

      1 lb Potatoes; peeled, cooked
    1/4 c  Butter
      2 tb Light cream
      1 lg Egg; beaten
  1 1/2 lb Cod filets
      2 tb Dry white wine
      2 ts Lemon juice
           Salted water
      2 tb Flour
    1/2 lb Shrimp; cooked
    1/2 c  Gruyere cheese; grated
           Salt & pepper
      1 tb Milk

  In a bowl, mix the potatoes with 2 tb butter, cream, and egg. Whip
  until fluffy.

  Place fish in a large frying pan with wine, lemon juice, and enough
  salted water to barely cover. Bring to a boil. Reduce heat and
  simmer for 15 minutes. Carefully lift the fish from the pan, and
  reserve cooking liquid. Flake fish coarsely, removing any skin.

  Preheat oven to 450°F/230°C.

  In a saucepan, melt 2 tb butter; blend in flour to make a roux.
  Over medium heat, add 1 cup of the reserved cooking liquid,
  stirring constantly until the sauce thickens. Add shrimp and grated
  cheese and simmer until cheese melts and shrimp is heated through.
  Season to taste with salt and pepper.

  Place fish in baking dish; add enough sauce to moisten. Cover fish
  with whipped potatoes. Brush potatoes with milk and bake for
  30 minutes, or until browned.

  Serve any remaining sauce separately.

  Recipe FROM: Creative Cooking: Fish and Other Seafood, 1992

  Posted by: Dave Sacerdote, Mar 5, 1996

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