Poached Codfish Steaks with Egg Sauce Torsk Med Eggesaus
Delight in the comforting flavors of "Poached Codfish Steaks with Egg Sauce" (Torsk Med Eggesaus), a classic Nordic dish that combines delicate poached cod with a luscious, buttery egg sauce. This recipe highlights tender codfish steaks gently simmered with aromatic bay leaves and peppercorns, ensuring a flaky, melt-in-your-mouth texture. The rich egg sauce, made from a velvety roux and infused with the tang of white vinegar or lemon juice, adds a creamy and tangy contrast that elevates the dish. Ready in just 40 minutes, this elegant yet easy recipe is perfect for weeknight dinners or impressing guests. Serve with boiled potatoes, steamed veggies, or fresh bread to create a satisfying, well-rounded meal. Whether you're exploring Scandinavian cuisine or looking for a wholesome seafood recipe, this dish is a surefire way to bring warmth and tradition to your table.
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Recipe Information
Ingredients
- 4 pieces Codfish steaks (fresh or thawed, skin-on or skinless)
- 1.5 liters Water
- 2 tablespoons Salt
- 2 pieces Bay leaves
- 10 pieces Black peppercorns
- 2 tablespoons Fresh parsley (optional, for garnish)
- 3 pieces Eggs (hard-boiled, peeled and chopped)
- 4 tablespoons Butter (unsalted)
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 2 teaspoons White vinegar (or lemon juice)
- 1 teaspoon Salt (for the sauce)
- 0.5 teaspoons White pepper (optional, for the sauce)
Instructions
In a large pot, bring 1.5 liters of water to a gentle boil and add 2 tablespoons of salt, 2 bay leaves, and 10 black peppercorns.
Lower the codfish steaks carefully into the pot. Reduce heat to medium-low and let the fish gently simmer for about 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
While the codfish is cooking, prepare the egg sauce. Melt 4 tablespoons of butter in a medium saucepan over medium heat.
Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes until the mixture becomes smooth and bubbly.
Gradually pour in 1.5 cups of milk while continuously whisking to avoid lumps. Bring the mixture to a gentle simmer and cook until it thickens, about 3-4 minutes.
Stir in the chopped hard-boiled eggs (3 pieces) and season the sauce with 2 teaspoons of white vinegar (or lemon juice), 1 teaspoon of salt, and 0.5 teaspoons of white pepper if desired.
Drain the codfish steaks and place them on a serving platter. Spoon the warm egg sauce generously over the fish.
Garnish with freshly chopped parsley and serve immediately. Pair with boiled potatoes, steamed vegetables, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 16963 mg | 738% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 19.7 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 28.0 mcg | 140% | |
| Calcium | 725 mg | 56% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2328 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
