Poached Codfish Steaks With Egg Sauce (Torsk Med Eggesaus)

Recipe by CJAY8248
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If you don't have a long, narrow fish poacher, an enamel roasting pan 5 inches deep will do just as well.
  • Fill the pan with water to a depth of 4 inches and add 1/2 cup of salt.
  • Bring to a boil (over 2 burners, if necessary), reduce the heat slightly and gently slide the cod slices into the water with a spatula.
  • Lower the heat until the water is bubbling slightly and simmer the fish for about 5 minutes.
  • Be careful not to overcook or the fish will disintegrate. Remove the slices with a slotted spatula and drain them on a linen napkin or dish towel.
  • Arrange cod attractively on a heated platter and serve with egg sauce.
  • Egg Sauce:.
  • Melt the butter in a 1 to 11/2 quart enamel or stainless-steel saucepan.
  • Remove from the heat, beat in 1/4 cup of the stock in which you poached the fish and stir in the chopped egg, tomato, parsley and chives.
  • Add salt and pepper to taste. Heat almost to boiling point, pour into a sauceboat, and serve with the cod.
  • If you prefer, you can simply pour melted butter over the cod and garnish it with lemon slices and parsley.
  • In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice, and new potatoes.
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