- 2 pounds [1 kg] fresh or frozen cod steaks or fillets
- 1 1/2 cups [375 mL] salted boiling water
- 1 teaspoon [5 mL] thyme
- 1 medium-size onion, thinly sliced
- 1 bay leaf
- 4 parsley sprigs
- 1 celery stalk, quartered
Egg Sauce
- 1/4 cup [60 g] butter or margarine
- 3 tablespoons [26.25 g] flour
- Fish cooking broth, strained
- 1/4 teaspoon [1 mL] salt
- 1/4 cup [60 mL] light or heavy cream
- 1/4 cup [60 mL] minced parsley
- 2 or 3 hard-boiled eggs, sliced
- Salt and pepper
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- Arrange cod steaks or fillets into a glass or ceramic dish.
- Pour in just enough salted boiling water to cover the fish.
- Add thyme, onion slices, bay leaf, parsley sprigs and celery pieces.
- Cover and microwave on 'MAXIMUM' for 10 minutes.
- Leave to rest for 10 minutes.
- Meanwhile, prepare egg sauce.
- Well drain cod steaks or fillets; arrange onto a warm plate.
- Pour sauce over fish.
Egg Sauce
- Melt butter or margarine in a 4-cup [1-L] measuring cup for 1 minute on 'MAXIMUM'.
- Well mix in flour and pour in fish cooking broth; salt.
- Microwave for 4 minutes on 'MEDIUM-MAXIMUM'.
- Well mix together cream and parsley; microwave for 3 minutes on 'MEDIUM'.
- Mix before adding egg slices, delicately.
- Salt and pepper, to taste.
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