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1
Make bechamel: In a medium pot, melt the butter over medium heat.
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2
Stir in flour and mix until smooth.
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3
Add milk, little by little, stirring constantly to avoid lumps.
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4
When all the milk is added, heat until almost boiling, stirring occasionally until sauce is thickened.
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5
Stir in the Jarlsberg cheese and half of the parmesan.
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6
Add nutmeg, salt and freshly ground black pepper to taste.
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7
For the fish: Fill a large pot 2/3 full with water, add peppercorns, bay leaf, and vinegar, and bring to a boil.
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8
When the first bubbles occur, take pot of the heat, add the fresh fish and let seethe until cooked through.
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9
Drain, keeping the water (which by now is a stock), and set aside.
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10
Reheat and repeat with the rehydrated saltfish.
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11
(Cook the fresh and salted fish separately, as the salted fish takes longer to cook.
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12
).
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13
Rinse spinach in cold water.
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14
In a large pot, melt butter over high heat.
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15
Add rinsed spinach (as wet leaves steam better than dry) to the pot.
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16
Stir until it collapses (not much more than 1 minute).
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17
Set aside.
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18
Preheat the oven to 350F (180C).
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19
In an ovenproof dish, arrange fish, sauce and spinach in layers, making sure to balance your ingredients so that the finishing layer is sauce.
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20
Sprinkle with breadcrumbs and the rest of the parmesan.
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21
Bake the gratin for 35 minutes or until the surface has obtained a nice golden brown color.
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22
The time may depend on the thickness of the oven proof dish you are using and the intensity of the heat in the oven.
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23
Test that it is hot throughout by poking with a knife.
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24
If it come out hot, the gratin is finished and ready to serve.
