Fish Kugel

Found this recipe in a little book called The Art of Jewish Cooking, published in 1958. I made this with fillets of cod and salmon but any firm fish will do. As the recipe says, canned fish also works well.

• Ready In: 1 hr
• Serves: 6
• Yields: 1 kugel

Ingredients

• 3  tablespoons butter
• 1  cup onion, sliced
• 4  cups potatoes, thinly sliced
• 3  cups  fish, cooked or canned, flaked
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon pepper
• 2  eggs
• 1 1⁄2 cups  light cream

Directions

1. Heat the oven to 350°F.
2. Melt butter in a skillet and brown the onions over medium heat.
3. Butter a baking dish, I used a 9x13 inch.
4. Alternate layers of potatoes, fish and onions,starting and ending with potatoes.
5. Sprinkle one teaspoon salt and half a teaspoon pepper on the layers of potatoes.
6. In a small bowl, beat the eggs with the cream and remaining half teaspoon salt.
7. Pour over contents of baking dish.
8. Bake for 45 minutes or until firm.