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   PID: Synchronet 3.21a-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
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   -=> Ben Collver wrote to All <=-   
      
    BC> Not that Dave.  The other Dave.  ;)   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: Dave's Stuffed Clams   
    BC>  Categories: Seafood   
    BC>       Yield: 6 Servings   
      
   AKA "Clean Dave". I've had his "stuffies" at his house in Enfield,    
   CT. Quite tasty. Iwidh he still posted here.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cod with Potato Crust   
    Categories: Seafood, Potatoes, Wine, Dairy, Cheese   
         Yield: 4 Servings   
       
         1 lb Potatoes; peeled, cooked   
       1/4 c  Butter   
         2 tb Light cream   
         1 lg Egg; beaten   
     1 1/2 lb Cod filets   
         2 tb Dry white wine   
         2 ts Lemon juice   
              Salted water   
         2 tb Flour   
       1/2 lb Shrimp; cooked   
       1/2 c  Gruyere cheese; grated   
              Salt & pepper   
         1 tb Milk   
       
     In a bowl, mix the potatoes with 2 tbsp butter, cream, and   
     egg. Whip until fluffy.   
        
     Place fish in a large frying pan with wine, lemon juice,   
     and enough salted water to barely cover. Bring to a boil.   
     Reduce heat and simmer for 15 minutes. Carefully lift the   
     fish from the pan, and reserve cooking liquid. Flake fish   
     coarsely, removing any skin.   
        
     Preheat oven to 450ºF/230ºC.   
        
     In a saucepan, melt 2 tbsp butter; blend in flour to make   
     a roux. Over medium heat, add 1 cup of the reserved   
     cooking liquid, stirring constantly until the sauce   
     thickens. Add shrimp and grated cheese and simmer until   
     cheese melts and shrimp is heated through. Season to taste   
     with salt and pepper.   
        
     Place fish in baking dish; add enough sauce to moisten.   
     Cover fish with whipped potatoes. Brush potatoes with milk   
     and bake for 30 minutes, or until browned.   
        
     Serve any remaining sauce separately.   
        
     From Creative Cooking: Fish and Other Seafood (1992)   
        
     From: Dave Sacerdote; 03-05-96   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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