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1
Preheat oven to 400 degrees F.
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2
Steam fresh spinach for 5 minutes (or thaw frozen spinach completely).
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3
Drain spinach thoroughly, squeezing out as much liquid as possible.
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4
Add nutmeg and lemon juice to the cooked spinach and set aside.
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5
In a large pot add chopped carrots, celery, onion, white wine, water, and bouquet garni.
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6
Bring liquid to a boil, lower the heat and simmer for 15 minutes.
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7
Add fish to the top of the simmering liquid and poach for no more than 5 minutes or until the fish becomes opaque.
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8
Remove the cod from the poaching liquid.
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9
Strain and discard the vegetables.
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10
Reserve 2 cups of the strained poaching liquid and return to the pot and bring to a simmer.
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11
Whisk the cornstarch into approximately 3 to 4 teaspoons of cold water to make a slurry.
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12
Add to the poaching liquid.
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13
Bring the poaching liquid and cornstarch mixture to a boil.
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14
Stir the mixture until desired thickness.
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15
Add the cheddar to the thickened mixture.
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16
Season with salt and pepper, to taste.
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17
Peel and cube potatoes.
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18
Place in a small saucepan and cover with salted water.
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19
Boil approximately 15 minutes, or until fork tender.
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20
Drain, reserving a bit of the liquid with the potatoes, and mash potatoes to smooth, but not pasty consistency.
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21
Add roasted garlic, salt and pepper, to taste.
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22
Oil a 13 by 9-inch ovenproof casserole dish.
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23
Place the spinach on the bottom of the casserole dish.
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24
Place the cod over the spinach.
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25
Spread the cheese sauce evenly over the fish layer.
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26
Top with all of the warm mashed potatoes that will comfortably fit in the dish.
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27
Add more grated white cheddar, as desired.
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28
Bake uncovered in a preheated 400 degrees F oven for approximately 40 minutes or until the cheese and mashed potatoes are golden brown.
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29
Remove from oven, and allow to stand for approximately 10 to 15 minutes before serving.
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30
A viewer, who may not be a professional cook, provided this recipe.
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31
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
