Poached Codfish Steaks With Egg Sauce Torsk Med Eggesaus Recipes

PERFECT POACHED EGGS

Steps:

• Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
• TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
• Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
• Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
• Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

POACHED FISH

Steps:

• In a a large skillet (fitted with a lid) pour in 1 inch (25mm) of water, add all ingredients except fish& bring to a boil.
• Place fish (skin side down if the filet has skin on it) in a single layer, cover and simmer until the fish flakes easily apprx 5 minutes.
• Serve.

POACHED CODFISH STEAKS WITH EGG SAUCE (TORSK MED EGGESAUS)

Steps:

• 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 cod attractively on a heated platter and serve with egg sauce.
• Egg Sauce:.
• Melt the butter in a 1 to 11/2 quart enamel 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 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 new potatoes.

STEAMED FISH FILLETS WITH HARD-COOKED EGG SAUCE

Steps:

• Put eggs in small pot, cover with water and place on stove over high heat. When water boils, cover, turn off heat, and set a timer for 10 minutes. Meanwhile, set up steamer with at least an inch or two of water on bottom and a tight-fitting lid; bring to boil. When eggs are done, cool under cold running water, peel and chop.
• Season fish with salt and pepper and set in steamer above boiling water. Fish will cook through in 5 to 10 minutes (longer if steamer is very crowded). Fish is done when a thin-bladed knife inserted into thickest part meets little resistance.
• While fish is steaming, put butter in small saucepan and turn heat to medium. When its foam subsides and it begins to turn brown, add the chopped eggs and some salt and pepper, along with about 1/4 cup stock. Add cream or a little more stock and bring to boil, stirring, until thoroughly blended and slightly thick; taste and adjust seasoning. When the fish is done, lay it on a plate and spoon sauce over it. Garnish and serve.