Pescado al Huevo/Egg&Cheese Fish

1 lb. red snapper fillet
2 lbs, potatoes
2 tbs. butter
3 tbs. milk
2 egg yolks

1 1/2 tsp. salt
1 1/4 tsp, pepper
5 tbs. cheese
1/8 lb. butter
1 tbs. lemon juice

Cut fish into fine slices. Cook potatoes and mash with milk, butter,
salt and pepper. Add the egg yolks and the cheese. Place the fish in a
well-greased dish using I he butter and cover with mashed potatoes.
Dab with melted butter and lemon juice. Bake in a 350°F oven for 10
or 15 ruins. Serves 6.