Mornay Cod Fillets

Preparation:

Preparation: Wash and dry the fish well. Put it in a saucepan with the wine and water; salt lightly and simmer for 20 minutes. With the flour, milk and half of the butter prepare a bechamel that you will dilute with the cooking liquid from the fish. Adjust the salt sauce and let it cook for about 15 minutes, mixing well. Remove the sauce from the heat and let it cool completely, then add the egg yolks and half the Parmesan; mix well until the sauce is frothy, adding the cream in small doses. Arrange the cod fillets (I prefer to use sole because I find them more delicate and a little less 'stringy') in a buttered baking dish, cover them with the sauce, garnish with the remaining cheese and the remaining butter in flakes. Bake at 280 C until the surface has taken on a nice golden colour.