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Cod with Jarlsberg Sauce
2 tb Butter
2 tb Flour
1 1/4 c Milk
Salt and freshly ground black pepper
1 Pinches ground nutmeg
1/4 c Grated Jarlsberg
1/4 c 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 400ø 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.