Serving ANY cooked Fish Economical yet tasty St. Jacques, style RECIPE

This used to be so trendy in the late 70's now I have put my own "Spin" on it by making it in a shallow ovenproof casserole and using ANY cooked, skinned and filleted, fish.
Economical and very very tasty ..good enough for company.

Serves 3-4

2 cups flaked cooked fish (skin and bones removed)
1/2 cup cooked shrimp or clams (may be frozen, defrosted or canned, drained)

3 tbsp butter or margarine
3tbsp minced onion
3tbsp all purpose flour
1/2 tsp  Dijon mustard
1/2 tsp sea salt
pinch of cayenne
 1 1/4 cups warm milk
1/4 cup white wine
1tsp Worcestershire sauce
1/4 cup plus 2 tbsp grated Parmesan cheese
2 tbsp minced parsley (optional)


method:
Melt the butter and saute the onions to golden.
Stir in the flour and mix well to make a roux.
Add gently the warm milk to make a thin sauce (you may use a whisk on this).
Add the mustard and seasonings to taste.
Add the wine and cook, gently stirring over medium heat, to a smooth sauce.
Remove from heat.
Add the cooked flaked fish, shellfish, Worcestershire sauce, parsley  and 1/4 cup grated cheese.
Mix well to combine.
Turn into a shallow ovenproof dish that has been well greased.
Top with remaining  2 tbsp grated cheese and broil until nicely browned.

Serve with mashed potatoes, rice and even French Fries.

variations: 
Use any grated cheese
You may also add more shellfish if you have them.

Perfect for a mid week meal or even entertaining..and economical too . I like mine made with Atlantic cod or salmon
This recipe may also be doubled with great results too.

This may also be served on a bed of mashed potatoes, served in a pie plate with the mashed acting like a crust.