By Jim Zukaitis
1 lb. filleted Grouper fish
3/4 pint milk
Salt and freshly ground black pepper
3 black peppercorns
1 onion slice
1 bay leaf
1 oz butter
1 oz flour
2 oz cheddar cheese, grated
For the topping:
2 hard boiled eggs, sliced
1 lb potatoes, boiled and mashed with 1 oz butter,
1 tablespoon milk
1 beaten egg
Place the Grouper in an ovenproof dish with the milk, salt, pepper,
peppercorns, onion and bay leaf. Cover and bake at 350 for 20 mins
or until the fish is tender and will flake easily with a fork.
Remove the Grouper from the dish and flake with a fork, discarding any
skin. Strain the milk and cooking juices and reserve.
Melt the butter, stir in the flour and cook for 2 mins, stirring
constantly. Add the juices, stirring vigorously. Add grated cheese
and salt and pepper to taste. Cook 2-3 mins, stirring constantly.
Fold the flaked fish into the cheese sauce, transfer to a deep
ovenproof dish. Place the sliced hardboiled eggs on top of the fish,
and the mashed potatoes on top of the eggs.
Bake at 400 for 15 minutes or until the potato topping is a golden
brown. Serve straight from the cooking dish.
