Best Poached Codfish Steaks With Egg Sauce Torsk Med Eggesaus Recipes

Poached Codfish Steaks With Egg Sauce (Torsk Med Eggesaus) image

Provided by CJAY8248

Categories Finnish

Time 20m

Yield 6 codfish steaks, 4-6 serving(s)

Number Of Ingredients 13

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 tomatoes, 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

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.

Nutrition Facts : Calories 459.8, Fat 49, SaturatedFat 30, Cholesterol 228.2, Sodium 14530.3, Carbohydrate 4.5, Fiber 1.7, Sugar 1.1, Protein 4.6

Poached Cod with Tomatoes image

Provided by Martha Stewart

Number Of Ingredients 11

3 cups low-sodium chicken broth
1/2 medium red onion, very thinly sliced
2 cups cherry tomatoes, cut in half lengthwise, divided
1/2 pound small potatoes, preferably fingerling and purple, sliced into 1/4-inch rounds
3 sprigs basil, plus leaves for garnish
1/4 teaspoon red-pepper flakes
Coarse salt and freshly ground pepper
4 skinless cod fillets (4 ounces each)
4 ounces snap peas, trimmed and thinly sliced on the bias
1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving
Extra-virgin olive oil, for drizzling

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.