Torsk med Eggesmør (Poached Cod with Egg Butter Sauce)

Method

1. 1

   Boil the potatoes and carrots in salted water until tender, about 18 minutes.

2. 2

   Meanwhile, hard-boil the eggs: 9 minutes from a simmer, then cool, peel and chop.

3. 3

   Bring a wide pan of water with the bay leaf and a good pinch of salt to a bare simmer.

4. 4

   Slide the cod fillets in and poach gently until just opaque and flaking, 8 to 10 minutes.

   💡 The water should barely shiver — a rolling boil shreds delicate cod before it's even done.

5. 5

   Melt the butter in a small pan until foaming, then fold in the chopped egg and parsley off the heat.

6. 6

   Lift the cod out with a slotted spatula and drain the vegetables.

7. 7

   Plate the fish and vegetables, spoon the warm egg butter generously over the top, and serve with a lemon wedge.