Fish Potato Fluff

1 pound fresh or frozen fillets
Water
Salt
1/2 cup chopped celery
2 tablespoons chopped parsley
1/2 cup chopped green pepper
1/4 cup minced onion
2 tablespoons butter or margarine
2 cups well-seasoned mashed potatoes
1 teaspoon dried or prepared horseradish
1 tablespoon lemon juice
Dash of hot pepper sauce
3 eggs, separated

Oven: 350 degrees

Poach fish in a small amount of simmering salted water until opaque. Drain and flake. Saute the celery, parsley, pepper and onion in the butter 2-3 minutes. Mix fish, potatoes, 1 teaspoon salt, horseradish, lemon juice and hot pepper sauce. Add the sauteed vegetables.

Beat egg whites until stiff, set aside, and beat yolks until thick and lemon-colored. Add yolks to fish mixture and beat with a wooden spoon until very light. Gently fold in egg whites. Pile lightly in a 2 1/2 quart baking dish. Bake about 50 minutes, or until set and lightly browned. Serves six.

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