Morue aux Epinards

Ingredients

• 1 1/2 décilitre oil
• 700 grammes spinach
• 1/2 clove garlic
• 1 spoonful parsley
• 3 anchovies
• 1 1/2 décilitre sauce Béchamel
• salt
• pepper
• nutmeg
• salt cod
• breadcrumbs
• oil

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.