Cod with Egg Sauce  

1 Tbs salt
6 codfish steaks, 3/4" thick
1/4 pound butter
1/4 cup of the poaching liquid
2 hard-cooked eggs, chopped
1 medium tomato, chopped
1 tablespoon chopped chives
salt & pepper
lemon wedges, parsley sprigs

Fill a fish poacher or a deep roasting pan with 4 inches of water.  Add 1/2 cup salt.  Bring to a boil, reduce heat to a simmer and gently slide the fish into the water.
Simmer about 5 minutes or until cooked (do NOT overcook).  Remove the fish and drain on a dishtowel.   Reserve liquid for use in the egg sauce.

Melt the butter in a saucepan.  Remove from the heat. Whisk in the poaching liquid. Add eggs, tomato, parsley, chives, salt and pepper. Heat almost to the boiling point.

Place fish on a platter and serve with the egg sauce, new potatoes, sliced carrots, lemon wedges and parsley.  Serves 6.



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