Best 2 Poached Codfish Steaks With Egg Sauce Torsk Med Eggesaus Recipes

Elevate your seafood repertoire with our poached codfish steaks, a dish that combines delicate flavors and textures for a truly satisfying meal. Perfectly cooked codfish steaks are bathed in a rich and creamy egg sauce, creating a harmonious symphony of flavors. This classic Norwegian recipe, known as "Torsk med Eggesaus," is a testament to the culinary wonders of simplicity.

Alongside the poached codfish, we present a collection of equally delightful seafood recipes that showcase the versatility of this culinary treasure. From the zesty flavors of baked cod with lemon and herbs to the crispy crunch of pan-fried cod with almond crust, each recipe offers a unique take on this versatile fish. Whether you prefer the delicate taste of steamed cod or the bold flavors of cod in a flavorful tomato sauce, our curated selection has something for every seafood enthusiast.

These recipes celebrate the culinary versatility of codfish, offering a diverse range of cooking techniques and flavor profiles. From the classic poached cod with egg sauce to the innovative codfish cakes with a spicy remoulade sauce, each dish is a testament to the endless possibilities of this remarkable fish. Whether you're seeking a comforting weeknight meal or a special occasion entrée, our collection of codfish recipes is sure to impress and delight.

Here are our top 2 tried and tested recipes!

POACHED CODFISH STEAKS WITH EGG SAUCE (TORSK MED EGGESAUS)

Poached Codfish Steaks With Egg Sauce (Torsk Med Eggesaus) image

Make and share this Poached Codfish Steaks With Egg Sauce (Torsk Med Eggesaus) recipe from Food.com.

Provided by CJAY8248

Categories Finnish

Time 20m

Yield 6 codfish steaks, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup salt
6 fresh codfish steaks, sliced 3/4 inch thick
1/4 lb butter
1/4 cup hot fish stock (from above)
2 hard-cooked eggs, finely chopped
1 medium tomatoes, peeled, seeded and chopped
1 tablespoon parsley, finely chopped
1 tablespoon finely chopped chives
salt
fresh ground black pepper
8 tablespoons butter, melted
1 lemon, thinly sliced
parsley sprig

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.

Nutrition Facts : Calories 459.8, Fat 49, SaturatedFat 30, Cholesterol 228.2, Sodium 14530.3, Carbohydrate 4.5, Fiber 1.7, Sugar 1.1, Protein 4.6

POACHED COD WITH TOMATOES

Poached Cod with Tomatoes image

This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 11

Ingredients

3 cups low-sodium chicken broth
1/2 medium red onion, very thinly sliced
2 cups cherry tomatoes, cut in half lengthwise, divided
1/2 pound small potatoes, preferably fingerling and purple, sliced into 1/4-inch rounds
3 sprigs basil, plus leaves for garnish
1/4 teaspoon red-pepper flakes
Coarse salt and freshly ground pepper
4 skinless cod fillets (4 ounces each)
4 ounces snap peas, trimmed and thinly sliced on the bias
1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving
Extra-virgin olive oil, for drizzling

Steps:

In a large saute pan with a tight-fitting lid, bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil over high heat. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover, simmering about 7 minutes more.
Remove and discard basil sprigs. Add peas, remaining 1/2 cup tomatoes, and lemon juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with olive oil, and serve with lemon wedges.

Tips:

Select firm, white flesh cod steaks for best results.
Use a large skillet or saucepan to ensure the cod steaks are submerged in the poaching liquid.
Add aromatics like bay leaves, lemon slices, and parsley sprigs to the poaching liquid for extra flavor.
Gently simmer the cod steaks in the poaching liquid until flaky and just cooked through, about 5-7 minutes per inch of thickness.
Prepare the egg sauce while the cod steaks are poaching to save time.
Serve the poached cod steaks immediately with the egg sauce and steamed vegetables or boiled potatoes for a complete meal.

Conclusion:

Poached codfish steaks with egg sauce is a classic and flavorful dish that is easy to prepare and perfect for a weeknight meal. The delicate flavor of the cod pairs perfectly with the rich and creamy egg sauce, creating a satisfying and comforting dish. With a few simple tips and tricks, you can achieve perfectly cooked cod steaks that are flaky and moist, and a velvety smooth egg sauce that will elevate your meal to the next level. So next time you're looking for a quick and easy yet delicious seafood dish, give this recipe a try – you won't be disappointed!