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1
Preheat the oven to 425 degrees.
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2
Melt 2 tablespoons butter in a saucepan.
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3
Add the flour, stirring with a wire whisk.
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4
Blend well and add the milk and cream, stirring.
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5
When thickened and smooth remove from the heat and add the cheese, cayenne pepper, salt and pepper, and blend well.
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6
Add the egg, stirring rapidly.
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7
Set aside and keep warm.
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8
Cut away and discard any tough blemishes on the spinach leaves.
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9
Rinse well and drain.
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10
Place spinach in a skillet and cook over medium heat, stirring constantly with a wooden spatula.
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11
When spinach is wilted, in about 3 minutes, transfer it to a colander and drain, pressing with the back of the spatula to extract liquid.
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12
Set aside.
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13
With 1 tablespoon butter, grease a baking dish large enough to hold the fish in one layer.
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14
Sprinkle 1 tablespoon of the shallots over the bottom.
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15
Add the fish and sprinkle with salt and pepper.
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16
Add the wine.
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17
Bring to a boil on top of the stove, then place in the oven.
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18
Bake 10 minutes.
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19
Meanwhile, heat the remaining butter in a skillet and add the remaining 1 tablespoon shallots, and the spinach, salt and pepper.
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20
Cook and stir for one minute, no longer.
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21
Smooth the spinach over the bottom of an oval baking dish.
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22
Carefully place the baked codfish pieces over the spinach.
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23
Cover and keep warm.
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24
Pour the wine liquid from the baking dish into a saucepan.
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25
Reduce it quickly by half.
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26
Add this to the cheese sauce and stir.
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27
Bring to a boil.
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28
Spoon the hot sauce evenly over the fish.
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29
Sprinkle with cheese and bake, uncovered, until bubbling and the fish is nicely browned on top.
