Poached Codfish Steaks With Egg Sauce (torsk Med Eggesaus)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1/2 cup salt
• 6 fresh codfish steaks, sliced 3/4 inch thick
• 1/4 lb butter
• 1/4 cup hot fish stock (from above)
• 2 hard-cooked eggs, finely chopped
• 1 medium tomato, peeled, seeded and chopped
• 1 tablespoon parsley, finely chopped
• 1 tablespoon finely chopped chives
• salt
• fresh ground black pepper
• 8 tablespoons butter, melted
• 1 lemon, thinly sliced
• parsley sprig

Recipe

• 1 if you don't have a long, narrow fish poacher, an enamel roasting pan 5 inches deep will do just as well.
• 2 fill the pan with water to a depth of 4 inches and add 1/2 cup of salt.
• 3 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.
• 4 lower the heat until the water is bubbling slightly and simmer the fish for about 5 minutes.
• 5 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.
• 6 arrange cod attractively on a heated platter and serve with egg sauce.
• 7 egg sauce:.
• 8 melt the butter in a 1 to 11/2 quart enamel or stainless-steel saucepan.
• 9 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.
• 10 add salt and pepper to taste. heat almost to boiling point, pour into a sauceboat, and serve with the cod.
• 11 if you prefer, you can simply pour melted butter over the cod and garnish it with lemon slices and parsley.
• 12 in norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice, and new potatoes.