Potato-crusted salmon fillet

Pictured with spinach, mushroom, & Gruyère casserole

Salmon fillet	¾ pound
Onion, small, finely chopped	½
Thyme, ground	¼ teaspoon
Wine, dry white (or apple cider)	¼ cup
Salt
Pepper, freshly ground
Milk	4 to 5 tablespoons
Butter	1 tablespoon
Flour, all-purpose	2 tablespoons
Topping
Potatoes, peeled, chopped	2
Salt
Pepper, freshly ground
Butter	2 tablespoons
Cream, heavy	¼ cup

1. Preheat oven to 300°F.
2. Place salmon in a buttered shallow casserole dish.
3. Top with onion, thyme, and wine, and then sprinkle with salt and pepper.
4. Cover, and bake for 20 minutes, or until the salmon flakes when probed with a fork.
5. Strain the cooking liquid into a measuring cup; add enough milk to equal ¾ cup.
6. Melt butter in a saucepan over medium-high heat, and stir in flour.
7. Cook, stirring for 1 minute; gradually whisk in ¾ cup liquid.
8. Bring to a boil and cook, stirring, until the sauce thickens.
9. Remove from heat, and season with salt and pepper, to taste.

Topping

1. Cook potatoes in boiling, salted water until fork-tender.
2. Drain, mash, and add salt and pepper, to taste.
3. Whisk in butter and cream.
4. Preheat your broiler.
5. Spread potatoes over salmon, and pour over top.
6. Place under broiler and brown for 2 to 3 minutes.

Recipe from The Best Casserole Cookbook Ever by Beatrice Ojakangas.