This dish was delicious. (I wish it photographed better).
Serves 6 | Wine to sip: 2010 Sutter Home Chardonnay
- 8 medium golden potatoes, peeled
- 3 tablespoons mayonnaise
- 3 tablespoons butter
- 1 teaspoon ground cumin
- sea salt and cracked peppercorns
- 1 medium shallot, chopped
- 1 garlic clove, minced
- 1 yellow squash, sliced
- 1 pint heavy whipping cream
- 3/4 cup Chardonnay
- about 1 pound Alaskan wild cod or white fish, roughly 3 or 4 pieces
- Preheat oven to 375° F.
- Heat 3-4 quarts of water. Boil the potatoes until soft and can be poked through easily with a fork. Drain. Put potatoes in a large bowl. Add mayonnaise, butter, cumin and salt to taste. Mash potatoes with a masher (or with a large fork) until it becomes lumpy.
- In a skillet over medium-high heat saute shallot, garlic and squash until it turns golden brown about 3-4 minutes. Set aside.
- To make the cream sauce: In a large skillet over medium-high heat add heavy whipping cream and 1/2 cup Chardonnay. First reduction 10 minutes Second reduction add 1/4 cup Chardonnay and reduce another 10 minutes.
- In a 9 x 13 baking dish spread potatoes as bottom layer. Top with squash saute and fish and press into potato. Pour cream sauce on top.
- Bake dish uncovered for 25 minutes.
Serve with buttered toasted baguette or Italian bread.
This dish was inspired by http://cozyisalifestyle.wordpress.com/2012/03/20/easy-but-fancy-fish-casserole/.