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Sogneford, Norway (Photo: RLW)

Torsk med Eggesaus
Poached Codfish Steaks with Egg Sauce (Norwegian)
Serves 4-6

You have no idea how satisfying it was to find a Norwegian dish that pleases Sharon, my Norwegian! This recipe originated in Foods of the World, 1968, Time-Life Books, New York. Yes, we use a whole stick of butter (If you don’t like my butter, don’t pump my churn).

4-6 codfish steaks, fresh if possible, or flash-frozen from Iceland
½ cup salt

Egg Sauce:
¼ pound butter (one stick)
¼ cup hot fish poaching stock
2 hardboiled eggs, finely chopped
1 medium tomato, finely chopped
1 tablespoon of dill, parsley and/or chives to your taste
salt and ground paper to taste

Garnish:
Thinly sliced lemon
Dill, parsley, or chives to your taste

Preparation: (1) Fill a fish poacher, or enamel roasting pan, with four inches of water. Add ½ cup of salt. Add white wine if you like. Add to your taste: whole pepper corns, fresh sage, lemon wedge, and/or dill. (2) Bring the liquid to a boil and then reduce heat to a steady bubbling. (3) Gently place the cod in the liquid and poach for five minutes or until tender. Egg Sauce: (4) Melt the butter in a saucepan. (5) Remove from the heat and whisk in the poaching stock. Mix in the chopped egg, tomato, and herbs. Salt and pepper to your taste. (6) Return to the heat and bring almost to a boil.

Presentation: I served this dish with boiled and quartered potatoes and asparagus tips. I cut the cod into chunks about two by two inches each and placed them in the middle of the plate. The potatoes went on one side of the cod and the tips on the other. Then I spooned the sauce over each cod piece and dabbed a bit on the vegetables. A sprig of dill and a lemon slice were the garnish. I have to tell you that both Sharon and I were blown away by this dish. It is simple, elegant and delicious. As a family style main dish, arrange the cod on a serving platter, garnish and serve the sauce on the side.