Cod With Jarlsberg Sauce

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
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.

B-man :wink: