Morue aux Epinards

Ingredients

• decilitres oil
• grammes spinach, lightly blanched and coarsely chopped
• /2 clove garlic, crushed
• spoonful parsley, chopped
• anchovy fillets, diced
• decilitres sauce Béchamel
• Salt, pepper, nutmeg
• Salt cod, freshly cooked and flaked
• Breadcrumbs
• Butter, for the dish

Instructions

1. Heat a decilitre and a half of oil in a sauté pan until smoking, and throw in 700 grammes of lightly blanched, coarsely chopped spinach.
2. Dry it out over a brisk fire.
3. Add half a crushed clove of garlic, a spoonful of chopped parsley, 3 anchovy fillets cut in dice, a decilitre and a half of sauce Béchamel, and salt, pepper and nutmeg.
4. Add the cod, freshly cooked and flaked.
5. Dish in a buttered gratin dish and smooth it into a dome.
6. Dust with breadcrumbs, sprinkle with a thread of oil, and gratinate briskly.