Cod with Jarlsberg Sauce

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 6 - 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 degrees 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.

Serves: 6

Contributed by: Edit

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