Cod Mornay

Instructions

1. Prepare the cod
   Preheat the oven to 375°F (190°C). Season the cod fillets with salt and white pepper. Place them in a buttered baking dish.
2. Infuse the milk
   In a small saucepan, heat the milk with the bay leaf until just below simmering point. Remove from heat and let it infuse for 5 minutes, then remove the bay leaf.
3. Make the roux
   In a separate saucepan, melt the butter over medium heat. Add the flour and stir continuously for 2 minutes to make a roux, being careful not to let it brown.
4. Create the Mornay sauce
   Gradually whisk the warm milk into the roux, ensuring no lumps form. Simmer gently for 5 minutes until thickened. Remove from heat and stir in 3/4 of the Gruyère, the Parmesan, nutmeg, lemon juice, and Dijon mustard. Season with salt and white pepper.
5. Bake the fish
   Pour the sauce over the cod fillets, ensuring they're well covered. Sprinkle the remaining Gruyère cheese on top. Bake in the preheated oven for 15-20 minutes, until the fish flakes easily and the top is golden brown.
6. Finish and serve
   Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and serve immediately with steamed vegetables or a simple green salad.