Norwegian Poached Cod with Egg Butter

Name: Norwegian Poached Cod with Egg Butter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Norway
Ingredients: 800 g (1¾ lb) thick cod loin, skin on or off, in 4 portions; 800 g (1¾ lb) small waxy potatoes, peeled or scrubbed; 4 carrots, about 300 g, in thick batons; 2 l (2 qt) water; 40 g (2 tbsp + 1 tsp) fine sea salt, for the poaching liquid (2%); 1 bay leaf; 8 white or black peppercorns; 1 tbsp white wine vinegar; 6 g (1 tsp) fine sea salt, for the potato water; 2 eggs; 100 g (7 tbsp) salted butter, soft; 2 tbsp finely chopped chives or parsley; freshly ground white or black pepper; 1 lemon, wedges

Pearly cod gently cooked in seasoned water, with potatoes, carrots and egg butter

Serves: 4
Hands-on: 25 min
Total: 45 min
Level: Easy

In Norway, poached cod (kokt torsk) is a winter ritual, especially in the cold months when the fat, firm skrei cod arrives from the Barents Sea. The fish is simply poached in well-salted water so its sweet flavor stands alone, then served with boiled potatoes, carrots and eggesmør — butter mashed with chopped boiled egg. Gentle heat is everything.

Ingredients

Fish and vegetables

800 gthick cod loin, skin on or off (1¾ lb)in 4 portions
800 gsmall waxy potatoes (1¾ lb)peeled or scrubbed
4carrotsabout 300 g, in thick batons
2 lwater (2 qt)
40 gfine sea salt (2 tbsp + 1 tsp)for the poaching liquid (2%)
1bay leaf
8white or black peppercorns
1 tbspwhite wine vinegar
6 gfine sea salt (1 tsp)for the potato water

Egg butter

2eggs
100 gsalted butter (7 tbsp)soft
2 tbspfinely chopped chives or parsley
freshly ground white or black pepper

To serve

1lemonwedges

Diet: Gluten-free, Pescatarian
Allergens: fish, egg, milk, sulphites
Origin: Norway
Season: Winter, Spring

Method

Put the potatoes in a pot, cover with cold water, add the 6 g (1 tsp) salt and bring to a boil. Simmer until tender, 15–20 minutes. Add the carrots for the last 10 minutes. 20 min
Meanwhile, boil the eggs for 9 minutes, cool in cold water, peel and chop finely (Boiled Eggs). Mash them with the soft butter, herbs and pepper. Keep at room temperature. 9 min
Bring the 2 L water, salt, bay, peppercorns and vinegar to a boil in a wide pan, then lower the heat until the surface barely trembles, about 80°C (175°F).
Slide in the cod. Keep the heat low — no bubbles. Poach until the flesh turns from translucent to snowy white and separates into large flakes when nudged, 6–9 minutes depending on thickness. It is done at 55°C (131°F) in the center. 8 min
Lift out the cod with a slotted spatula, let it drain for a moment and peel off the skin if it's on.
Drain the potatoes and carrots. Serve the cod with the vegetables, a generous spoon of egg butter melting on top and lemon wedges.

Why it works

Water held below a simmer cooks fish evenly from edge to center without the violent movement that breaks the delicate flakes apart. Salting the poaching water heavily, like the sea, seasons the cod as it cooks, and the splash of vinegar helps the flesh stay white and firm. Egg butter gives richness and body that a thin melted butter can't.

Common mistakes

Boiling the water: the cod's outside overcooks and falls apart before the center is done.
Under-salting the poaching water. It should taste like the sea.
Cooking straight from the fridge in a pan too small; the water temperature crashes. Use a wide pan with plenty of water.

Variations

With beurre blanc: Replace the egg butter with Beurre Blanc for a restaurant-style plate.
Lutefisk-season trimmings: Add crisp-fried bacon bits and mushy peas on the side, as many Norwegians do with winter fish.