Torsk Med Eggesaus (poached Codfish Steaks W/ Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Salt,
6: Codfish steaks, fresh, sliced 3/4" thick
EGG SAUCE
1/4 lbs: Butter,
1/4 cup: Hot fish stock, from above
1 medium: Tomato, peeled, seeded and chopped
1 tbsp: Chives, finely chopped
Salt & pepper,
ALTERNATE GARNISH
8 tbsp: Butter, melted
1: Lemon, thinly sliced
Parsley sprigs,
Directions:
If you dont have a long, narrow fish poacher, an enamel roasting pan
5" deep will do just as well. Fill the pan with water to a depth of
4" and add 1/2 cup salt. Bring to a boil (over two burners, if
necessary), reduce heat slightly and gently slide the cod slices into
the water with a spatula. Lower the heat until water is bubbling
slightly and simmer 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. Reserve stock
for use in the egg sauce. Arrange cod attractively on a heated
platter and serve with egg sauce. EGG SAUCE: Melt the butter in a
saucepan. Remove from the heat, beat in 1/4 cup of the stock in which
you poached the fish and stir in chopped egg, tomato, parsley and
chives. Add salt and pepper to taste. Heat almost to the 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 with lemon
slices and parsley. In Norway, this dish is often accompanied by raw
diced carrots, sprinkled with lemon juice and new potatoes (see
recipe).
Source from luhu.jp
5" deep will do just as well. Fill the pan with water to a depth of
4" and add 1/2 cup salt. Bring to a boil (over two burners, if
necessary), reduce heat slightly and gently slide the cod slices into
the water with a spatula. Lower the heat until water is bubbling
slightly and simmer 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. Reserve stock
for use in the egg sauce. Arrange cod attractively on a heated
platter and serve with egg sauce. EGG SAUCE: Melt the butter in a
saucepan. Remove from the heat, beat in 1/4 cup of the stock in which
you poached the fish and stir in chopped egg, tomato, parsley and
chives. Add salt and pepper to taste. Heat almost to the 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 with lemon
slices and parsley. In Norway, this dish is often accompanied by raw
diced carrots, sprinkled with lemon juice and new potatoes (see
recipe).
Source from luhu.jp