1/2 c  Salt

      6    Codfish steaks; fresh,

           -sliced 3/4" thick
---------------------------------EGG SAUCE---------------------------------
    1/4 lb Butter

    1/4 c  Hot fish stock (from above)

      1 md Tomato; peeled, seeded and

           -chopped
      1 tb Chives; finely chopped

           Salt & pepper
-----------------------------ALTERNATE GARNISH-----------------------------
      8 tb Butter; melted

      1    Lemon; thinly sliced

           Parsley sprigs
  If you don't have a long, narrow fish poacher, an enamel roasting pan
  5" deep will do just as well. Fill the pan with water to a depth of

  4" and add 1/2 cup salt. Bring to a boil (over two burners, if

  necessary), reduce heat slightly and gently slide the cod slices into
  the water with a spatula. Lower the heat until water is bubbling
  slightly and simmer for about 5 minutes. Be careful not to overcook
  or the fish will disintegrate. Remove the slices with a slotted
  spatula and drain them on a linen napkin or dish towel. Reserve stock
  for use in the egg sauce. Arrange cod attractively on a heated
  platter and serve with egg sauce.
  EGG SAUCE: Melt the butter in a saucepan. Remove from the heat, beat
  in 1/4 cup of the stock in which you poached the fish and stir in
  chopped egg, tomato, parsley and chives. Add salt and pepper to
  taste. Heat almost to the boiling point, pour into a sauceboat and
  serve with the cod. If you prefer, you can simply pour melted butter
  over the cod and garnish with lemon slices and parsley. In Norway,
  this dish is often accompanied by raw diced carrots, sprinkled with
  lemon juice and new potatoes (see recipe).