Savory Fish Pie
|Tarragon leaves||1⁄4 Teaspoon|
|Flounder fillets||1 1⁄2 Pound|
|Yellow onions||1⁄2 Pound, sliced|
|Water||1 Cup (16 tbs)|
|Diced pimiento||1 Tablespoon|
|Margarine||3 Tablespoon (Blue Bonnet)|
|Dry mustard||2 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Prepared mashed potatoes||3 Cup (48 tbs)|
Tie peppercorns, tarragon and bay leaf in cheesecloth.
Place in a large saucepan with fillets and onions.
Cover with water.
Bring to a boil.
Reduce heat; simmer until onions are tender.
Drain; reserve 3/4 cup stock.
Arrange fish and onions in 2-quart oblong dish.
Scatter diced pimiento over fish.
Melt Blue Bonnet Margarine in a small heavy saucepan.
Blend in flour, dry mustard, salt and pepper.
Cook over low heat, stirring, until smooth and bubbly.
Remove from heat and stir in milk and Worcestershire sauce.
Return to heat and bring to a boil, stirring constantly.
Cook 1 minute longer.
Stir in parsley, spoon sauce over fish.
Top with mashed potatoes.
Sprinkle with paprika.
Bake in a hot oven (400°F.) for 30- 35 minutes, or until potatoes are lightly browned and edges are bubbly.