---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TORSK MED EGGESAUS (POACHED CODFISH STEAKS W/EGG SAUCE)
  Categories: Norwegian, Seafood, Cheese/eggs, Main dish
       Yield: 6 servings
  
     1/2 c  Salt
       6    Codfish steaks; fresh,
            -sliced 3/4″ thick
 
 ---------------------------------EGG SAUCE---------------------------------
     1/4 lb Butter
     1/4 c  Hot fish stock (from above)
       1 md Tomato; peeled, seeded and
            -chopped
       1 tb Chives; finely chopped
            Salt & pepper
 
 -----------------------------ALTERNATE GARNISH-----------------------------
       8 tb Butter; melted
       1    Lemon; thinly sliced
            Parsley sprigs
  
   If you don't have a long, narrow fish poacher, an enamel roasting pan
   5″ deep will do just as well. Fill the pan with water to a depth of
   4″ and add 1/2 cup salt. Bring to a boil (over two burners, if
   necessary), reduce heat slightly and gently slide the cod slices into
   the water with a spatula. Lower the heat until water is bubbling
   slightly and simmer 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. Reserve stock
   for use in the egg sauce. Arrange cod attractively on a heated
   platter and serve with egg sauce.
   EGG SAUCE: Melt the butter in a saucepan. Remove from the heat, beat
   in 1/4 cup of the stock in which you poached the fish and stir in
   chopped egg, tomato, parsley and chives. Add salt and pepper to
   taste. Heat almost to the 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 with lemon slices and parsley. In Norway,
   this dish is often accompanied by raw diced carrots, sprinkled with
   lemon juice and new potatoes (see recipe).
  
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