Perch Dinner

Name: Perch Dinner
Ingredients: 1 (3 oz.) jar stuffed olives, sliced; 1 1/4 c. milk; 1 medium onion, chopped; 1/4 c. butter, melted; 1/4 c. flour; 1/2 tsp. salt; 1/2 tsp. monosodium glutamate; pinch of pepper; 2 lb. ocean perch fillets, cubed; 1 c. grated sharp Cheddar cheese; 1/2 c. blanched almonds, toasted; 3 or 4 medium potatoes, thinly sliced

12 ingredients

12 steps

Ingredients

1 (3 oz.) jar stuffed olives, sliced
1 1/4 c. milk
1 medium onion, chopped
1/4 c. butter, melted
1/4 c. flour
1/2 tsp. salt
1/2 tsp. monosodium glutamate
pinch of pepper
2 lb. ocean perch fillets, cubed
1 c. grated sharp Cheddar cheese
1/2 c. blanched almonds, toasted
3 or 4 medium potatoes, thinly sliced

Directions

1

Drain olives, reserving juice.
2

Add enough milk to reserved liquid to measure 1 1/2 cups.
3

Saute onion in melted butter in skillet.
4

Blend in next 4 dry ingredients.
5

Heat until mixture bubbles; remove from heat.
6

Add liquid gradually, stirring constantly.
7

Bring to a boil, stirring constantly.
8

Cook for 1 to 2 minutes longer.
9

Alternate layers of half the fillets, cheese and almonds in greased 2-quart casserole.
10

Pour 2/3 of the sauce over top.
11

Cover with overlapping layers of potatoes and remaining sauce.
12

Bake at 375° for 1 hour, or until potatoes are tender. Yields 8 servings.