Russian Cookbook

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.

Related Recipes:

1. Russian Carp with Green Horseradish Sauce (Karp v zelenom souse s khrenom)
2. Russian Fried Salmon in Sour Cream Sauce (Zharennaya semga v smetannom souse)
3. Fish Cakes with Mustard Sauce (Ribnie bitki s gorchichnim sousom)
4. Russian Lamb in Dill Sauce (Baranina v ukropnom souse)
5. Russian-style Halibut (Paltus po-russki)

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