| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Converted by MC_Buster.
Per serving: 539 Calories (kcal); 39g Total Fat; (65% calories from
fat); 20g Protein; 27g Carbohydrate; 119mg Cholesterol; 756mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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