Poached cod with egg sauce - Swedish comfort food

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Tropical storm Isaac moving in from the south and hordes of GOPers moving in from the north, I need Swedish comfort food - bad. This dish was often served at home and at school when I grew up and with some tweeks this dish is not only delicious enough to serve for Sunday dinner, it is also good for you and affordable.
Poached cod with egg sauce served with leeks tagliatelle/Kokt torsk med äggsås och purjotagliatelle

Poached cod
1.5 lb/800 g cod, fresh or frozen
1 cube fish buillon
1/4 cup/1dl white wine

Egg sauce
3 hard boiled eggs
1 tablespoon/msk butter
1 tablespoon/msk flour
1 cup/2dl whole milk
1/4 cup/1dl sour cream
salt and peppercorn medley (I use McCormick's medley grinder with black, white, green and pink peppercorns, coriander and allspice).

Leeks tagliatelle
1/4 leeks
butter
canola oil

Heat fish buillon and white wine to a boil, allow to cool to 160F/70C and carefully put the fish into the liquid make sure the fish is completely covered in buillon. Poach at 160F/70C for about 5 min for fresh fish and 10 min for frozen fish until fillets are white and flaky.

Melt butter in a pan and whisk in the flour, allow to simmer, add milk and sour cream allow to simmer for some minutes until it thickens, chop the hard boiled eggs and add them to sauce, allow the eggs to heat and salt and pepper to taste, note that the allspice element goes very well with cod.

Separate the flat leaves from the stalk and cut lenghtwise into tagliatelle wide slices. Let slices rest for five minutes before saute in butter and oil on medium heat for about 3 to 4 minutes.

Traditionally the cod and egg sauce is served with boiled potatoes but I replaced the starch with cardioprotective antioxidant leeks instead. I used green peas and parsley as garnish.

Comments

1 - You mention allspice, but you do not say how much or what to do with it. Please clarify.

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