Cod with egg sauce

Ingredients for 4 portions

• 600 gCod fillet, in 4 pieces
• 3 tbspButter
• 4Eggs
• 2 tbspPlain flour
• 5 dlMilk
• 3 ½ tbspChives, finely chopped
• to tasteSalt
• to tasteBlack pepper

On the side

• 1 kgPotato, waxy
• 1Lemon, in wedges

Method

1. Heat the oven to 200°C. Peel the potatoes and put them on to boil in salted water.
2. Boil the potatoes until tender, about 20 minutes.
3. Hard-boil the eggs for about 10 minutes, then cool them in cold water.
4. Lay the cod in an ovenproof dish, season with salt and pepper and dot with a third of the butter.
5. Bake the cod in the middle of the oven for 12–15 minutes, until just set and flaky.
6. Melt the rest of the butter in a saucepan and whisk in the flour. Add the milk a little at a time, whisking, and simmer for 3–4 minutes. Season with salt and pepper.
7. Peel and chop the eggs and fold them into the sauce with the chives.
8. Serve the cod with the potatoes, egg sauce and lemon wedges.

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