Cod with Tomato, Egg and Parsley Sauce
I can't really call this a recipe, it just an idea, but a flavourful one with a pleasing texture.
Actually the sauce, if kept quite thick, makes a wonderful sandwich filling. This serves 2.
2 cod loins, about 300 g
Small knob of butter
3 medium tomatoes
2 hard boiled eggs
Small handful parsley, chopped
1.5 tbsps. double cream
Melt a small knob of butter in a frying pan or saute pan with a lid. Slip in the cod and clamp on the lid. Cook gently on the hob for 4 to 5 minutes, then set aside in a warm place
Meanwhile quarter the tomatoes and scoop the pips into a sieve set over a bowl to collect and save the juice. (I like to skin the tomatoes as well, but it is completely unnecessary).
Dice the tomato flesh, pop it into a small saucepan and warm it through briefly Add the cream to the pan and bubble. It will thicken almost immediately. Remove from heat.
Chop up the hard boiled eggs and carefully add the crumbly egg to the tomato and cream mixture
Now return the pan to a gentle heat and add enough of the reserved tomato juice to bring it to the consistency of sauce you prefer. (I like mine quite thick). This process should only take you a very few moments.
Stir in the parsley and spoon the sauce over the cod.
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