Poached Cod Loin with Egg-Butter Sauce, Carrots & Potatoes

Ingredients

• 1¼ lb Cod Loin, in thick portions
• 3 Carrots, sliced
• 1 lb Potatoes, peeled
• 2 tbsp coarse salt, for the poaching water
• 6 tbsp butter
• 2 hard-boiled eggs, finely chopped
• 2 tbsp chopped parsley
• 1 tsp lemon juice
• White pepper

Method

1. Boil the Potatoes and Carrots in salted water until tender, 18 minutes, and keep them warm.
2. Salt the Cod Loin lightly on all sides and leave it 15 minutes; it firms the flesh so it holds together in the water.
3. Bring a wide pan of water to 175°F (80°C) with the coarse salt — steaming, with the occasional bubble, never a boil. Slide the fish in and poach 8–10 minutes, until it flakes and reads 145°F (63°C).
4. Melt the butter until it foams but does not brown, then fold in the chopped eggs, parsley, lemon juice, and white pepper.
5. Lift the fish out with a slotted spatula, drain a moment, and plate with the vegetables. Spoon the egg butter generously over the whole plate.