Fish Casserole with White Wine Cream Sauce

Fish Casserole in a Wine Cream Sauce

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

1. Preheat oven to 375° F.
2. 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.
3. In a skillet over medium-high heat saute shallot, garlic and squash until it turns golden brown about 3-4 minutes. Set aside.
4. 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.
5. 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.
6. 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/.