Serves 4.

4 lg. baking potatoes in their skins, well scrubbed
7 1/2 tbsp. unsalted butter
1 lb. haddock or cod fillets, cut into 1 inch pieces
All-purpose flour for rolling the fish
2 lg. onions, sliced
1/2 lb. fresh, white mushrooms, wiped clean and sliced
Salt and freshly ground pepper, to taste
3/4 tsp. sweet Hungarian paprika
3 tbsp. chopped fresh dill
2 lg. eggs, lightly beaten
1 1/3 c. half and half
1 1/2 tbsp. unflavored, fine, dry bread crumbs

Boil the potatoes in their skins in salted water until tender, but not overcooked, 20 to 25 minutes. Drain and cool until manageable. Peel the potatoes and slice 1/4 inch thick.

Melt 3 tablespoons of the butter in a large heavy skillet over medium heat. Roll the fish pieces lightly in flour and fry until golden and opaque throughout.

In another skillet, melt 3 tablespoons of the butter over medium heat. Add the onions and mushrooms and saute, stirring occasionally, until the onions are colored and the mushrooms have thrown off and reabsorbed their liquid, 15 minutes.

Preheat the oven to 350 degrees. Line an attractive 9 inch round ovenproof casserole with three-quarters of the potato slices. Sprinkle the potato layer with salt, pepper, 1/4 teaspoon paprika and half the dill. Spread a layer of mushrooms and onions over the potatoes and season again with salt, pepper, 1/4 teaspoon paprika and the remaining dill.

Place all the fish in a layer in the casserole. Season with salt and pepper. Arrange the remaining potatoes in a circle along the edges of the casserole.

Whisk together the eggs and half and half and pour over the casserole. Sprinkle the fish with bread crumbs and the remaining 1/4 teaspoon paprika, and dot with the remaining 1 1/2 tablespoons butter. Bake until the top is lightly browned, about 20 minutes. Serve directly from the casserole.