Poached Codfish Steaks With Egg Sauce Torsk Med Eggesaus Recipes

Steps:

• 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.

Steps:

• In a large saute pan with a tight-fitting lid, bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil over high heat. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover, simmering about 7 minutes more.
• Remove and discard basil sprigs. Add peas, remaining 1/2 cup tomatoes, and lemon juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with olive oil, and serve with lemon wedges.