Poached Cod With Egg Sauce
|Cod steaks/Fillets||2 Pound (Fresh Or Frozen)|
|Boiling salted water||1 1⁄2 Cup (24 tbs), salted (375 Ml)|
|Thyme||1 Teaspoon (5 Ml)|
|Onion||1 Medium, thinly sliced|
|Celery stalk||1 , quartered|
|Butter/Margarine||1⁄4 Cup (4 tbs) (60 Ml)|
|Flour||3 Tablespoon (50 Ml)|
|Cream||1⁄4 Cup (4 tbs) (60 Ml)|
|Parsley||1⁄4 Cup (4 tbs), minced (60 Ml)|
|Hard boiled eggs||2|
If frozen fish is used, thaw 1 hour before cooking.
Place the steaks or fillets of cod in a glass or ceramic dish.
Add enough boiling water to just come to edge of fish without covering it, then add thyme, onion, bay leaf, parsley and celery.
Cover and microwave 10 minutes at HIGH.
Let stand 10 minutes.
To make sauce, place the butter or margarine in a 4-cup (1 L) microwave-safe measuring cup and melt 1 minute at HIGH.
Add the flour, mix well, add 1 cup (250 mL) cooking liquid and the salt.
Microwave 4 minutes at MEDIUM-HIGH.
Stir well, add the cream and the parsley and micro wave another 3 minutes at MEDIUM.
Stir well, add the eggs.
Salt and pepper to taste.
Drain the remaining water from the fish.
Place on a warm dish and pour the sauce over all.