Poached Cod with Creamy Egg Sauce
- 4 cod fillets (about 180 g each)
- 4 medium potatoes (about 200 g each), boiled
- 1 hard-boiled egg, chopped
- 1 lemon, juiced (about 3 tablespoons)
- 1 cup milk (2.37 dl / 237 ml)
- 1 cup water (2.37 dl / 237 ml)
- 1 tablespoon all-purpose flour (15 g)
- 1 bunch fresh parsley, finely chopped (about 15 g)
- Salt, to taste (about 1 teaspoon, plus extra for seasoning)
- Black pepper, to taste (about 1/4 teaspoon)
1. Preheat your steamer and bring the water to a boil.
2. Season the cod fillets with salt on both sides and refrigerate for 1 hour.
3. Place the cod fillets on a heatproof plate that fits in the steamer basket, leaving space between them for even cooking.
4. Pour water into the steamer until it reaches the bottom of the basket, then cover with a lid.
5. Steam the cod for 8-10 minutes or until it reaches an internal temperature of 63°C (145°F) and flakes easily with a fork.
6. In a medium saucepan, whisk together the milk, water, and flour until smooth.
7. Cook the mixture over medium heat, whisking constantly, until it thickens and begins to boil.
8. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
9. Remove the sauce from the heat and stir in the chopped hard-boiled egg. Season with salt and pepper to taste.
10. Place one cod fillet on each serving plate.
11. Spoon the egg sauce evenly over the top of each fillet.
12. Garnish with chopped fresh parsley and a squeeze of lemon juice.
13. Serve the poached cod with boiled potatoes and steamed green peas on the side. Be careful when handling the hot steamer and saucepan to avoid burns.
- Steamer basket
- Saucepan
- Whisk
- Cutting board
- Knife
- Plates
- Forks
- Spoons
- Lemon squeezer
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