Poached Codfish Steaks With Egg Sauce Torsk Med Eggesaus Food

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.

CODFISH STEAK IN GREEN SAUCE

Steps:

• Preheat oven to 350 degrees. Combine minced parsley, garlic and salt in a mortar or a blender and process until finely ground. The mixture will be damp, green and salty. Reserve.
• Heat two tablesoons oil in a heavy-bottomed casserole. Add codfish steaks and quickly sear for 10 to 15 seconds on each side. Remove fish and lower heat. Add remaining oil and saute onions until soft but not brown. Stir in flour and cook for a minute or two.
• Stir in stock and heat, stirring constantly, until the sauce is quite smooth and thick. Stir in wine. Stir in parsley and garlic mixture, then return fish steaks to casserole, basting them with the sauce. Cover and bake in preheated oven for 20 minutes. Garnish with chopped parsley before serving.

EGGS POACHED IN TOMATO SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
• Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
• Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.

CODFISH WITH BROCCOLI DI RAPE

Steps:

• Bring a large pot of salted water to a boil. Add in the rape. When the water comes back to a boil, drain the rape and set aside.
• In a small skillet, heat 3 tablespoons of the olive oil over medium heat. Add the garlic and hot pepper and cook until the garlic takes on color, about 3 minutes.
• In a large baking pan, dribble the remaining 2 tablespoons of olive oil. Add the drained rape, the olives, and the cooked garlic and olive oil.
• Place the rape in the oven and bake it for 10 minutes, until the rape is tender when pierced with a fork. (It's fine if the rape overcooks. The leaves will get a little crispy, but the taste will be sweeter.)
• Remove the rape from the oven and push aside the vegetable to make room for the codfish steaks.
• Nestle them into the pan, season to taste with the salt, and return the pan to the oven for another 10 to 15 minutes, until the fish is cooked.
• Garnish the fish with extra virgin olive oil and serve. Serves 4.