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Serves 4 4 thick middle-cut cod steaks (or salmon is you consider cod to be overfarmed), chopped through the bone
1 fresh cods roe
6 large potatoes, peeled and thickly sliced

The Sauce

1½ sticks/175g unsalted butter
2 hard-boiled eggs, peeled and chopped


Wipe the cod steaks and salt them lightly. Wipe the roe and wrap it in a double envelope of waxed paper. Bring a pan of salted water to a boil and lay the roe in it. Bring back to a boil and then turn down the heat immediately. Simmer until the roe is firm - a medium-sized roe takes about 25 minutes. Leave the roe in the water to cool. Meanwhile, cook the potatoes until soft in plenty of boiling salted water. Drain, dish, and keep warm. Slice the cods roe - it should be cool and firm by now - and put to warm with the potatoes. For the sauce, melt the butter in a small pan; stir in the chopped hard-boiled eggs. Bring a shallow pan full of well-salted water with a tablespoon of vinegar to simmering point. Add the cod steaks. Bring back to a simmer, and cook the fish for 4-6 minutes, depending on the thickness. Drain, and pile on top of the roe and potatoes. Hand the butter sauce separately in a jug. Accompany with thin crispbreads - Norwegian flatbread. Norwegians drink claret with their cod, although beer with a chaser of aquavit is acceptable. Reproduced with the kind permission of Elisabeth Luard
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