Ingredients Seafood Cod Warm Cod Salad with Tarragon Sauce and Boiled Eggs Be the first to rate & review! Eggs and cod are a time-honored marriage of textures and tastes. The starting point for this dish was the grand aioli of Provence, which features a robust aioli with crudités and cod. When you serve this, be sure to flake the cod a little so the sauce can flavor as much of the fish as possible. By Ned Baldwin Updated on June 1, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 40 mins Total Time: 1 hr 55 mins Yield: 4 Ingredients 1 1/2 pounds skinless cod fillets, cut into 8 (3-ounce) pieces 1 1/8 teaspoons kosher salt, divided 8 cups water 2 (6-inch) squares kombu (about 1 ounce) 4 1/2 tablespoon extra-virgin olive oil, divided 1 tablespoon thinly sliced fresh chives 1 tablespoon plus 1 teaspoon finely chopped fresh tarragon, divided 1 tablespoon finely chopped fresh dill, divided, plus more for garnish 1/2 teaspoon flaky sea salt 6 large eggs 2 tablespoons finely chopped shallot 1 1/2 tablespoons non-pareil capers, roughly chopped 1 tablespoon plus 1 teaspoon fresh lemon juice 1 teaspoon Dijon mustard 2 drained jarred anchovy fillets, finely chopped 1/2 cup loosely packed fresh flat-leaf parsley leaves, plus more for garnish Directions Sprinkle cod evenly with 1 teaspoon kosher salt. Place on a plate; refrigerate, uncovered, at least 1 hour or up to 8 hours or overnight. Combine 8 cups water and kombu in a large pot; cover and let stand at room temperature 1 hour. Heat kombu mixture over medium-high to about 180°F (water will be steaming, and small bubbles will form around the bottom of the pot, but none should break the surface). Add cod. As the cold fish hits the water, the water’s temperature will drop; adjust heat as needed to maintain water temperature at around 160°F. Cook until a cake tester or a skewer meets no resistance when inserted into fish and fish flakes slighty, 3 to 4 minutes for thin fillets or 8 to 10 minutes for thicker fillets. Using a slotted spoon or a spider, transfer cooked cod pieces to a platter. Drizzle cooked cod pieces evenly with 1 1/2 tablespoons oil; sprinkle with chives, 1 teaspoon tarragon, 1 teaspoon dill, and flaky salt. Set aside. Fill a medium pot with water to a depth of 3 inches; bring to a boil over medium-high. Carefully add eggs; cook 6 minutes. Transfer eggs to a bowl filled with ice water; let cool 10 minutes. Peel eggs, and set aside. Cook shallot and remaining 3 tablespoons oil in a small saucepan over medium-low, stirring often, until shallot is slightly softened but not browned, about 3 minutes. Transfer to a small bowl; let cool 10 minutes. Whisk in capers, lemon juice, Dijon, anchovies, remaining 1 tablespoon tarragon, and remaining 1/8 teaspoon kosher salt. To serve, drizzle about 1/2 tablespoon tarragon sauce on each of 4 serving plates. Quarter eggs lengthwise; place 3 pieces on each plate. Sprinkle evenly with parsley and remaining 2 teaspoons dill; top evenly with cod, flaking fish as desired. Top evenly with remaining egg pieces. Garnish with parsley and dill, then drizzle and dab the remaining sauce all around. If it looks chaotic, you’ve done it right. Photograph by William Hereford / Prop styling by Olga Grigorenko Make Ahead The eggs may be boiled up to 2 days in advance and stored, unpeeled, in refrigerator. The dressing may be made up to 1 day in advance, covered, and stored in refrigerator. Suggested Pairing Dry, lime-inflected Riesling. Rate it Print