Halibut Au Gratin

In a large frying pan, place halibut pieces in a single layer spread chopped onion, celery, and carrot over them. Add 1/4 tsp salt to a small amount of water, about 1/2 cup, and pour into pan with fish. Cover and steam gently until fish flakes easily with a fork, about 20 minutes. Turn the fish after about 10 minutes. Remove fish from pan, scrape off vegetables that cling to it, and when cool enough to handle, remove skins and bones break fish into large chunks.

In the meantime, make a white sauce melt butter in a small saucepan. Add flour, slat, and pepper, and stir over medium heat until the mixture foams. Add milk, and stir occasionally until sauce is thick and smooth. Pour half of sauce is thick and smooth. Pour half of sauce in a 2-quart casserole or a 9x9 inch shallow baking dish. Layer fish chunks over sauce, then Parmesan cheese, then Cheddar cheese. Cover with remaining white sauce. Sprinkle with chopped pimiento. Bake at 350 degrees F for about 30 minutes or until hot and bubbly. Do not overcook or fish will be tough and dry.

Makes 6 servings.