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Baked cod with egg sauce (äggsås)

Baked cod with egg sauce (äggsås)

Oven-baked cod with potatoes and carrots and the Swedish chopped-egg sauce, made lighter with milk instead of cream.

40 min
in total
4
people
490
calories per serving

In one serving

41 g
Protein
46 g
Carbs
14 g
Fat

Ingredients

4
  • 600 g
    Atlantic cod
  • 800 g
    Potato
  • 3 pc
    Egg
  • 400 ml
    Semi-skimmed milk
  • 20 g
    Flour
  • 15 g
    Butter
  • 400 g
    Carrot
  • 1 tbsp
    Rapeseed oil
  • 15 g
    Parsley
  • 10 g
    Chives fresh
  • 0.5 pc
    Citrus limon (L.) Burm. f.
  • 0.5 tsp
    Salt
  • 1 pinch
    White pepper ground

Allergens

fisheggsmilkgluten
Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

  1. Hard-boil the eggs for 9 minutes; boil or steam the potatoes and carrots.

  2. Brush the cod with oil, season lightly, squeeze over lemon and bake 15 minutes at 200 °C.

  3. Make a roux with butter and flour, whisk in the milk and simmer until thick; fold in the chopped eggs, parsley, chives and white pepper.

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Chef's tips

  • •Keep the sauce loose; add a splash of milk if it thickens too much.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.

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