Entree: Norway – Oslo & Eastern Norway – Torsk med Sandefjordsmør (Poached cod served with a warm lemon-butter and cream sauce with parsley and egg)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 4 cod fillets, approx. 6 oz (170 g) each
- 4 cups (960 ml) whole milk or a mixture of milk and water for poaching
- 1 tsp (6 g) salt for poaching liquid
- 6 whole white peppercorns or 1/4 tsp (1 g) ground white pepper
- 1 bay leaf
- 1 lb (454 g) small new potatoes, scrubbed (optional accompaniment)
- 6 tbsp (85 g) unsalted butter, cut into pieces
- 1/2 cup (120 ml) heavy cream
- 2 large egg yolks
- Juice of 1 lemon, about 2 tbsp (30 ml)
- 2 tbsp (30 g) unsalted butter, softened (to finish the sauce)
- 2 tbsp (8 g) fresh parsley, finely chopped
- 2 hard-boiled eggs, sliced, for garnish (optional)
- Salt and white pepper to taste

Instructions

1. Place the milk (or milk-water mix) in a wide skillet with 1 tsp (6 g) salt, peppercorns and a bay leaf and bring to a bare simmer; reduce heat so it is just steaming. Add the cod fillets skin-side down and poach gently for 6–8 minutes until the flesh is opaque and flakes easily. Meanwhile, boil the new potatoes in salted water until tender, drain and keep warm.
2. While the fish poaches, make Sandefjordsmør: melt 6 tbsp (85 g) butter gently in a small saucepan, stir in 1/2 cup (120 ml) heavy cream and warm through (do not boil). Whisk 2 egg yolks in a bowl and temper by slowly whisking in a few tablespoons of the warm cream-butter mixture, then return tempered yolks to the pan off the heat and whisk until slightly thickened. Stir in lemon juice (2 tbsp / 30 ml), 2 tbsp (30 g) softened butter for sheen, chopped parsley and season with salt and white pepper. Drain poached cod, place on plates with potatoes, spoon the warm Sandefjordsmør over the fish, garnish with sliced hard-boiled egg if using, and serve immediately.