1 lb. potatoes (approximately 3 med. potatoes)
Water
1/2 tsp. salt
1 lb. haddock fillets, thawed if frozen
4 tbsp. butter
2 med. onions, peeled, sliced
Salt & pepper
1 egg yolk
2/3 c. sour cream
1/4 tsp. ground mace
1/3 c. dry bread crumbs
1 tbsp. butter, melted
Paprika
Dried parsley flakes

Peel potatoes; cover with cold water. Add salt; cover; bring to a boil. Reduce heat to low; cook 15 to 20 minutes or until fork-tender. Drain. Place tea towel over pan; steam over very low heat 5 minutes. Cool slightly. Cut haddock into 1 inch squares; pat dry with paper towels. Slice potatoes. Melt butter in heavy saucepan; saute onions until lightly browned. Lightly grease 1 1/2 quart casserole. Place 1/3 of potatoes in casserole; sprinkle with salt and pepper. Top with 1/2 of haddock and 1/2 of onion and butter mixture. Top with 1/3 of potatoes, salt, pepper, and remaining haddock and onion mixture. Top with remaining potatoes. Combine egg yolk, sour cream, and mace; spread over top layer of potatoes. Combine bread crumbs and melted butter; sprinkle over casserole. Dust lightly with paprika and parsley flakes. Bake at 350 degrees 30 to 40 minutes or until top is golden brown. Makes 4 servings.