Poached Codfish Steaks With Egg Sauce (Torsk Med Eg

Name: Poached Codfish Steaks With Egg Sauce (Torsk Med Eggesaus)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup salt; 6 fresh codfish steaks, sliced 3/4 inch thick; Egg Sauce; 1/4 lb butter; 1/4 cup hot fish stock (from above); 2 hard-cooked eggs, finely chopped; 1 medium tomatoes, peeled, seeded and chopped; 1 tablespoon parsley, finely chopped; 1 tablespoon finely chopped chives; salt; fresh ground black pepper; Alternate Garnish; 8 tablespoons butter, melted; 1 lemon, thinly sliced; parsley sprig

Servings: persons

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

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.

895

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup salt, 6 fresh codfish steaks, sliced 3/4 inch thick, Egg Sauce, 1/4 lb butter, and more.

Yes, Poached Codfish Steaks With Egg Sauce (Torsk Med Eggesaus) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Codfish Steaks With Egg Sauce (Torsk Med Eggesaus)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions