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1
Melt 2 tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk.
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2
When that is blended add 2 cups of the milk, stirring rapidly with the whisk.
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3
Season with salt, pepper and nutmeg.
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4
Add 1 cup of the cheese, blend well and bring to a simmer.
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5
Cook, stirring, for one minute.
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6
Add the egg yolk, stirring rapidly with the whisk.
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7
Bring to a boil and remove from the heat.
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8
Place the cod in a skillet large enough to hold the pieces in one layer.
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9
Add water to cover, remaining milk, bay leaf, onion, cloves, Tabasco sauce, peppercorns, parsley sprigs, salt and pepper.
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10
The fish should be covered with the liquid.
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11
Bring to a boil and simmer for one minute.
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12
Remove from the heat and drain.
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13
Meanwhile, cook the noodles in salted water in a saucepan about 2 to 3 minutes or according to package directions.
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14
Do not overcook.
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15
Drain quickly, return the noodles to the saucepan and add the remaining butter, salt and pepper.
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16
Toss until well coated.
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17
Preheat the oven to 475 degrees.
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18
Pour the noodles into a baking dish and arrange the fish over them.
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19
Spoon the cheese sauce over the fish and noodles and sprinkle with the remaining cheese.
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20
Bake 10 to 15 minutes or until lightly browned.
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21
Serve piping hot.
