-
1
Melt 1 tablespoon of the butter in a saucepan.
-
2
Add the flour and stir with a wire whisk until blended.
-
3
Add the milk and cream all at once.
-
4
Stir rapidly with the whisk.
-
5
Bring to a boil and add the Gruyere cheese.
-
6
Stir until the cheese has melted.
-
7
Add the egg yolk, stirring rapidly with the whisk.
-
8
Add salt, pepper, nutmeg and cayenne.
-
9
Simmer, stirring, for 1 minute.
-
10
Set aside, cover and keep warm.
-
11
Pick over spinach and discard any tough stems.
-
12
Wash spinach thoroughly to remove any sand.
-
13
Put spinach in a large saucepan, add salt and cook over high heat, stirring, until wilted, about 2 minutes.
-
14
Drain well and squeeze out excess moisture.
-
15
Set aside and keep warm.
-
16
Preheat the oven to 450 degrees.
-
17
Grease a metal baking dish with 1 tablespoon of the butter.
-
18
Scatter the shallots over the dish.
-
19
Neatly arrange the pieces of codfish over the shallots.
-
20
Season with salt and pepper.
-
21
Add the wine, cover with foil and bring to a boil on top of the stove.
-
22
Put the dish in the oven and bake 5 minutes.
-
23
Select a baking dish large enough to hold the fish in one layer.
-
24
Spread the remaining 1 tablespoon butter over the bottom of the dish.
-
25
Spoon the spinach over the bottom and carefully transfer the cooked codfish over the spinach, reserving the wine liquid in the first dish.
-
26
Reduce by half the wine liquid in the metal baking dish and add it to the cheese sauce.
-
27
Bring to a boil, stirring with a wire whisk.
-
28
Spoon the hot sauce over the fish, smoothing it over to cover the fish.
-
29
Sprinkle with Parmesan cheese.
-
30
Turn on the broiler unit and put the dish under the broiler with the door open until nicely browned and bubbling.
