15 oz. milk
2 ¼ lbs. whitefish fillets
1 c. cooked shrimp
4 T. chopped fresh herbs (parsley and chives)
½ c. butter (8 T.)
1 finely chopped small onion
2 ½ – 3 c. sliced mushrooms
½ c. flour
salt
pepper
2/3 c. heavy cream
half a lemon
5-6 medium potatoes
Put milk and fish in skillet and simmer gently 5 minutes. Let cool. Flake the fish. Put in large bowl with the shrimp and herbs. Strain the poaching milk. Melt half the butter into a saucepan and fry the onion till soft. Add the mushrooms and cook till tender. Stir in the flour and cook for a minute, stirring. Remove from heat and gradually stir in the poaching milk. Add salt and pepper. Stir in half the cream. Add a squeeze of lemon. Pour milky mixture into the bowl with the fish and prawns. Mix together and season to taste. Put in large buttered pie pan or casserole dish. (Or this can be made in individual dishes.) Boil the potatoes till tender. Drain; mash. Beat in remaining butter and cream; season. Spread the mashed potato mixture over the fish mixture. Make wavy line patterns with a fork. Bake 30 minutes at 400, until bubbling and lightly golden. Serves 8.