Baked Codfish With Spinach And Cheese Sauce

Directions

1. * The cod steaks should be boneless and skinless, about 6 ounce each. Heat 1 Tbsp. of the butter in a saucepan. Add in the flour and stir with a wire whisk till blended.
2. Add in the lowfat milk and cream all at once. Stir rapidly with the whisk. Bring to a boil and add in the Gruyere cheese. Stir till the cheese has melted. Add in the egg yolk, stirring rapidly with the whisk. Add in salt, pepper, nutmeg and cayenne. Simmer, stirring, for 1 minute. Set aside, cover and keep hot.
3. Pick over spinach and throw away any tough stems. Wash spinach thoroughly to remove any sand. Put spinach in a large saucepan, add in salt and cook on high heat, stirring, till wilted, about 2 min. Drain well and squeeze out excess moisture. Set aside and keep hot. Preheat the oven to 450 F. Grease a metal baking dish with 1 Tbsp. of the butter. Scatter the shallots over the dish. neatly arrange the pcs of cod over the shallots. Season with salt and pepper. Add in the wine, cover with foil and bring to a boil on top of the stove. Put the dish in the oven and bake for 5 min.
4. Select a baking dish large sufficient to hold the fish in 1 layer. Spread the remaining 1 Tbsp. of butter over the bottom of the dish. Spoon the spinach over the bottom and carefully transfer the cooked codfish over the spinach, reserving the wine liquid in the first dish.
5. Reduce by 1/2 the wine liquid in the metal baking dish and add in it to the cheese sauce. Bring to a boil stirring with a wire whisk. Spoon the warm sauce over the fish, smoothing it over to cover the fish. Sprinkle with Parmesan cheese. Turn on the broiler unit and put the dish under the broiler with the door open till nicely browned and bubbling.