Poached Cod w/ 6 Minute Egg & Herb Sauce

June 28, 2021

Poached Cod w/ 6 Minute Egg & Herb Sauce

Here is another genius idea/recipe/cooking technique from the cookbook "How to Dress and Egg".

So the idea here is you poach the fish slowly on the stove (like I poached the leeks, the carrots and everything else in this book).

This is the PERFECT dinner on a hot summer night.
We loved it.

Ned calls it a "salad", but that is just how you are putting it together, I guess.

I think you could use any thick white fish here, haddock, halibut or lingcod would be good.

The second time I made it, I added boiled potatoes to make it a heartier dish.

Make the sauce ahead:

2 tbsp minced shallots

3 tbs olive oil

2 tbsp roughly chopped capers

1 tbsp minced fresh tarragon

1 tsp dijon mustard

juice of half a lemon

2 anchovy filets, chopped

garnish: 1 cup of fresh parsley and fresh dill mixed

Here is the method for poaching the fish:

1 1/2 lbs of cod (or white fish), cut into 6-8 portions

1 tsp kosher salt

8 cups of water

Salt the fish an hour before cooking with Diamond kosher salt (this keeps the fish firm when cooking).

Bring the water to a boil. Add in the cod. The temperature will reduce to about 160F when you put the cold fish in the hot water, which is an ideal poaching temperature.

Make sure the water is not bubbling, you want a slow simmer.

Most fish will cook in 4-5 minutes (which is how long mine took), but if you have thick pieces of halibut, you might need 6-8 minutes.
Touch the fish with your finger, it should start to fan out when it's done.

Remove the cod to a platter and continue with the recipe.

While the fish is poaching, make the 6 minute egg. I hope you don't need a recipe for cooking a 6 minute egg.

Now assemble the "salad".

While still warm, chop or cut the eggs into pieces and arrange on the platter around the poached fish pieces (if using potatoes, quarter the boiled potatoes and arrange on the platter).

Pour the mustard tarragon sauce over the eggs and cod and scatter with fresh parsley and dill. A few grinds of black pepper is also nice.