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Poached Codfish Steaks with Egg Sauce

 

In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice and new potatoes.
43

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free, Low Carb
 

Ingredients

½ cup salt
6 each cod fish steaks
fresh, sliced 3/4 inch thick
*
Egg sauce
¼ pound butter
¼ cup fish stock
reserved from cooking cod, still hot
1 medium tomatoes
seeded and chopped
1 tablespoon chives
finely chopped
1 x salt and black pepper
to taste
*
Alternate garnish
8 tablespoons butter
melted
1 each lemon
thinly sliced
1 x parsley sprigs
for garnish
*

Directions

Fill a fish poaching pan or a 5 inch deep enamel pan with water to a depth of 4" and add ½ 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.

To make the sauce: melt the butter in a saucepan.

Remove from the heat, beat in ¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 276100% of calories from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 9681mg 403%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 23% Vitamin C 11%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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