Salt Poached Cod with Butter Egg Sauce
A light yet decadent main course that uses salt poaching to create a meaty, flavourful seafood dish.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
boneless cod fillets
or other firm whitefish
Windsor Table Salt
chopped fresh parsley
or 1 tsp. dried parsley
Fill large skillet with approximately one inch of water. Add salt and bring just to a boil.
Add fish and reduce heat to a simmer. Poach for 5-10 minutes, flipping halfway through cooking time, until fish flakes easily with a fork.
Remove fish to paper towel-lined plate to drain.
Meanwhile, combine melted butter, chopped eggs and parsley. Whisk in 1/4 cup of the salt water used to poach fish.
Serve fish hot topped with sauce. Extra sauce can be served over rice or mashed potatoes as a side dish.