Cod Cakes with Spinach and Bechamel Sauce

Name: Cod Cakes with Spinach and Bechamel Sauce
Yield: 12
Ingredients: 400g of cod; 1 carrot; 1 small onion; 1 celery stalk; 1 bay leaf; 600g of spinach; 70g of butter; 1 full spoonful of wheat flour; 1 cup of milk; 2 spoons of grated Parmesan cheese; 1 egg; 1/2 cup of heavy cream; salt and black pepper to taste; breadcrumbs for dusting the cod cakes

1
400g of cod
2
1 carrot
3
1 small onion
4
1 celery stalk
5
1 bay leaf
6
600g of spinach
7
70g of butter
8
1 full spoonful of wheat flour
9
1 cup of milk
10
2 spoons of grated Parmesan cheese
11
1 egg
12
1/2 cup of heavy cream
13
salt and black pepper to taste
14
breadcrumbs for dusting the cod cakes

Ingredients

1
400g of cod
2
1 carrot
3
1 small onion
4
1 celery stalk
5
1 bay leaf
6
600g of spinach
7
70g of butter
8
1 full spoonful of wheat flour
9
1 cup of milk
10
2 spoons of grated Parmesan cheese
11
1 egg
12
1/2 cup of heavy cream
13
salt and black pepper to taste
14
breadcrumbs for dusting the cod cakes

Directions

1
Soak the cod in cold water for 12-24 hours, depending on the thickness
2
Drain and cook the cod with the carrot, onion, celery, and bay leaf
3
After cooking, drain and finely chop the cod
4
Set aside
5
Wash and cook the spinach in a little water
6
Drain and blend the spinach
7
Heat 20g of butter with salt and black pepper to taste, then add the spinach and sauté for a few minutes
8
Set aside
9
With 40g of butter, wheat flour, and milk, prepare a bechamel sauce
10
Remove from heat and combine with egg, heavy cream, and grated Parmesan cheese, stirring well
11
Add one-third of the bechamel sauce to the blended spinach and the rest to the finely chopped cod
12
Grease the cod cakes with butter, dust with breadcrumbs, and place a spoonful of cod and spinach mixture in the center of each cake
13
Mold into shape, sprinkle with breadcrumbs, and top each cake with a small piece of butter
14
Bake until golden brown and serve immediately
15
Yield: 12 cod cakes