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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Found this recipe in a little book called The Art of Jewish Cooking, published in 1958. I made this with fillets of cod and salmon but any firm fish will do. As the recipe says, canned fish also works well. Ingredients:
3 tablespoons butter |
1 cup onion, sliced |
4 cups potatoes, thinly sliced |
3 cups fish, cooked or canned, flaked |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
2 eggs |
1 1/2 cups light cream |
Directions:
1. Heat the oven to 350°F.
2. Melt butter in a skillet and brown the onions over medium heat.
3. Butter a baking dish, I used a 9x13 inch.
4. Alternate layers of potatoes, fish and onions,starting and ending with potatoes.
5. Sprinkle one teaspoon salt and half a teaspoon pepper on the layers of potatoes.
6. In a small bowl, beat the eggs with the cream and remaining half teaspoon salt.
7. Pour over contents of baking dish.
8. Bake for 45 minutes or until firm.
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