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Poached Codfish Steaks With Egg Sauce
(Torsk Med Eggesaus)
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| What You Need: |
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½ cup salt
6 fresh codfish steaks, sliced ¾ inch thick
EGG SAUCE
¼ pound butter
¼ cup hot fish stock (from above)
2 hard-cooked eggs, finely chopped
1 medium tomato, peeled, seeded and chopped
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped chives
Salt
Freshly ground black pepper
ALTERNATE GARNISH
8 tablespoons (1 quarter-pound stick) butter, melted
1 lemon, thinly sliced
Parsley sprigs
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| How To Cook: |
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1. If you don't have a long, narrow fish poacher, an enamel roasting pan 5 inches deep will do just as well.
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2. Fill the pan with water to a depth of 4 inches and add ½ cup of salt.
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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.
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4. Lower the heat until the water is bubbling slightly and simmer the fish for about 5 minutes.
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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.
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6. Arrange the cod attractively on a heated platter and serve with egg sauce.
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EGG SAUCE:
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1. Melt the butter in a 1- to 1½-quart enameled or stainless-steel saucepan.
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2. Remove from the heat, beat in ¼ cup of the stock in which you poached the fish and stir in the chopped egg, tomato, parsley and chives.
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3. Add salt and pepper to taste. Heat almost to the boiling point, pour into a sauceboat, and serve with the cod.
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4. If you prefer, you can simply pour melted butter over the cod and garnish it with lemon slices and parsley.
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5. In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice, and new potatoes.
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