Flaked Fish Casserole

Directions

Flaked Fish:

For flaking, fish is usually poached or steamed. Then the meat is flaked away for the bone with a fork. You can do this by making a nice court bouillon or simply use lightly seasoned water.

I like the following method: melt ¼ cup of margarine or butter in a pan. Lightly sauté a bed of cut onions, celery and carrots, adding garlic powder, freshly ground black pepper and a bay leaf.

Place fish on vegetable bed. Add water to half submerge the fish. Cover and bring to a simmer. Cook with just enough heat to produce steam, on simmer or lower. Do not boil.

Cook until fish flakes easily with a fork. Cooking time with be determined by the size of the fish.

Remove fish and let cool enough to handle. Remove and discard skin, dark meat and rib portion. Gently flake meat for the backbone with a fork.

Casserole:

In medium saucepan, melt ¼ cup margarine. Add flour, mustard, salt and pepper. Stir in milk gradually and cook until thick. Add cheese and stir until melted.

In greased 1 ½ quart casserole, place a layer of flaked fish, and then a layer of sauce. Continue alternating layers, ending with sauce.

Combine crumbs with melted margarine and sprinkle over top. Bake at 350 degrees for 40 minutes or until golden brown and bubble.