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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 ...
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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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: 22 March 2019 at 11:21
We should be making this sometime soon during Lent, 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: 22 March 2019 at 13:01


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

Enjoy ! 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 April 2019 at 12:28
We were able to make this for last night's supper, and I must pronounce it delicious!

#2 son Mike prepared this for us and finished right as we were coming home from work; he reported no great difficulties in the recipe, although he was forced by circumstance to use canned, diced tomatoes rather than fresh. He used our enameled roasting pan to poach the fish, and found the recipe and method to be easy to follow. He served the meal with Scandinavian-style roasted potato wedges prepared according to this outline here:

http://foodsoftheworld.activeboards.net/brynt-potatis-i-ugn_topic3221.html

By a stroke of fate, we had both salmon and pollock fillets on hand, so we poached both and were able to try both. I personally preferred the pollock, but it was good either way. The Beautiful Mrs. Tas found the meal to be a little bland, but otherwise enjoyed it; perhaps some fresh-cut dill, in addition to the chives and parsley, would have been good. Also, we had no lemon in the house, which would have made a great garnish, and a little more reduction of the tomato would almost certainly have helped, in my opinion.

In all, a very good meal!

Ron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 02 April 2019 at 12:59
I can't believe I missed this post on the first go-around....this sounds mind boggling! 
Definitely on my to do list Ron....thanks!
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 April 2019 at 13:02
Give it a go, Dave - I am pretty sure that you will enjoy it, especially with the fresh seafood that is available to you, along with fresh produce and herbs. It is simple and elegant at the same time, in my opinion, and so easy to prepare.

If you get the chance, grab a photo or two for us; with your talent for cooking and plating, it would make a really nice addition to the thread!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 April 2019 at 15:53


Ron,

You stated above that Melissa thought it a bit bland, well here is what I would do:

Add:
2 cloves minced garlic
leek or shallot or onion finely minced 
And a bit of oregano, thyme, basil, or Provençal Herbs or Dill & lemon zest perhaps or a drizzle or two of fresh lemon 



Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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