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1. Put the cod and wine into a
casserole with the thin ends of the steaks pointing towards the
middle.
2. Add the bay leaf and shallot. Cover loosely and cook for 6
minutes on HIGH. Leave covered and set aside.
3. Melt the butter in a small bowl for 30 seconds on HIGH. Add
the mushrooms, cover loosely and cook for 1 minute on HIGH to
soften slightly
4. Stir in the flour and milk and strain on the cooking liquid
from the fish. Add the peppercorns, parsley, a pinch of grated
nutmeg and salt and pepper.
5. Cook, uncovered, for 2 - 3 minutes on HIGH, stirring often
until thickened.
6. Remove the skin and bone from the cod steaks if desired and
spoon over some of the sauce to serve. Serve the remaining sauce
separately
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