Russian Poached Codfish with Egg Sauce (Otvarnaya Treska v Souse)
5-6 codfish steaks, 2 -cm thick
3 bay leaves
Salt, to taste
Fill the narrow fish poacher with water, add salt and bay leaves. Bring to a boil, reduce the heat slightly and gently slide the cod slices into the water. 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 and drain. Arrange the cod attractively on a heated dish and serve with sauce
Sauce
100 gr butter
1/2 cup hot fish stock
2 hardboiled eggs, finely chopped
1 medium tomato, peeled, seeded and chopped
1 tablespoon finely chopped fresh parsley
2 tablespoon finely chopped dill
Salt and pepper, to taste
Melt the butter in a saucepan. Remove from the heat, beat in the stock in which you poached the fish and stir in the chopped egg, tomato, parsley and dill.
Add salt and pepper to taste.