RFCJ Reposts (from rec.food.cooking.jewish >From: sharon.stein@mcmail.vanderbilt.edu Source: The St. Michael All Colour Cookery Book Any thick white fish can be used for this super family dish. Place the fish 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 fish 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 staright from the cooking dish. Posted to JEWISH-FOOD digest V97 #316 by Jeff Freedman on Dec 03, 1997