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Torsk med Eggesaus

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TasunkaWitko View Drop Down
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    Posted: 20 February 2013 at 13:36
Torsk med Eggesaus
Poached Codfish Steaks with Egg Sauce

From Time/Life's Foods of the World - The Cooking of Scandinavia, 1968:

To serve 4 to 6:

1/2 cup salt
6 fresh codfish steaks, sliced 3/4-inch thick

Egg Sauce:

1/4 pound butter
1/4 cup hot fish stock (from poaching the cod)
2 hard-cooked eggs, finely-chopped
1 medium tomato, peeled, seeded and chopped
1 tablespoon finely-chopped fresh parsley
1 tablespoon finely-chopped chives
Salt
Freshly-ground black pepper

Alternate Garnishes:

8 tablespoons (1 quarter-pound stick) butter, melted
1 lemon, thinly sliced
Parsley sprigs

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 the cod attractively on a heated platter and serve with egg sauce (below).

Egg Sauce: Melt the butter in a 1- to 1.5-quart enameled 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 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 it with lemon slices and parsley.

In Norway, this dish is often accompanied by raw, diced carrots - sprinkled with lemon juice - and smørdampete nypoteter (butter-steamed new potatoes):

http://foodsoftheworld.activeboards.net/smrdampete-nypoteter_topic3225.html
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 20 February 2013 at 13:52
Tas. Now this I truly like ... Very easy as fresh cod is in season now for Lent ... I ordered some .. Plan to do a Karlos Dish ... And a fish soup you posted. I am like the Portuguese. Can eat fish everyday ... The Vet eats lunch at Lab Clinic 82km .. However; I always make a dinner plate for him as he comes home at 16.00 or 17.00...Wow ... Then I want to do Brook"s Fennel with seabass dish. We do not have snapper. I shall have to decide ...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 20 February 2013 at 14:35
Wow, that really sounds first rate, Ron. Definately on the to-do list.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 February 2013 at 14:53
Brook - if you do make this, beg, borrow or steal a camera! Wink 

Email the photos to me, and I'll format/post them, so you don't have to concern yourself with that part ~ LOL
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: Yesterday at 11:21
We should be making this sometime this weekend, using frozen pollock, rather than fresh cod.

If we do, I'll provide an after-action report, and try to get a photo or two - or, at least, a photo of the finished dish.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: Yesterday at 13:01


I believe any local delicate White fish shall go with this récipe.

Enjoy ! 
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