Cod With Jarlsberg Sauce
Instructions:
- 2 Tablespoon Butter
- 2 Tablespoon Flour
- 1 1/4 Cup Milk
- Salt and freshly ground black pepper
- 1 Pinch ground nutmeg
- 1/4 Cup Grated Jarlsberg
- 1/4 Cup Grated Parmesan cheese
- Six (6−ounce) boneless, skinless cod filets
- TO MAKE THE JARLSBERG SAUCE:
- In a 1−quart saucepan over medium heat, melt the butter. When the foaming subsides, add the flour and cook, stirring constantly with a wooden spoon, for 30 seconds. Remove the pan from the heat and gradually pour in the milk.
- Place the saucepan over medium heat and bring the milk slowly to a simmer, whisking as it comes to a simmer, and cook for a minute. Season with salt, pepper and nutmeg to taste and remove from the heat. Add the cheeses and stir until they melt into the sauce; reserve for later.
- Preheat the oven to 400 F. Set the cod filets in a 9−x−13−inch baking pan and bake for 10 minutes or until just cooked through. Turn the broiler on to high, pour the sauce over the fish and broil for 1 to 2 minutes or until the sauce is golden brown and bubbling. Serve immediately.