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