6 servings kosher salt and pepper black freshly ground
1 pinch nutmeg freshly grated
2 large shallots thinly sliced
3 pound pkt spinach fresh
3 tablespoons butter unsalted
6 servings vegetable oil for frying
2.3 cups milk whole
Equipment
bowl
paper towels
sauce pan
whisk
pot
sieve
kitchen thermometer
slotted spoon
colander
Directions
To prepare the shallots: Fill a deep saucepan with about 2 inches of vegetable oil.
Heat over medium heat until a deep-fat thermometer reads 360 degrees. (Alternatively, use an electric deep-fat fryer). Toss the shallots with the flour in a large bowl, to coat.
Transfer to a strainer and shake to remove the excess flour.
Add the shallots to the hot oil and cook until golden brown, about 2 minutes.
Remove the shallots with a slotted spoon, drain on paper towels, and sprinkle with salt and pepper.
Wash the spinach in several changes of cold water.
Drain in a colander and pile into a large non-reactive pot.
Place the pot over medium heat and cook, stirring, until just wilted, about 3 minutes. (The spinach will steam and cook in the water clinging to its leaves.)
Drain and rinse under cold running water. Use your hands to squeeze out the water.
Transfer to a work surface and coarsely chop. Melt the butter in a small saucepan over medium heat.
Add the flour and cook, stirring, for 2 minutes.
Pour in the milk, whisking constantly, and increase the heat to medium-high. Bring to a simmer, stirring often, and cook until thick and smooth, 3 to 5 minutes. Season with nutmeg, salt, and pepper. Stir in the spinach just before serving and warm through under low heat, about 3 minutes.
Serve the spinach hot, garnished with the fried shallots.
