Try this stew with Norwegian cod and fresh tarragon. Tarragon gives a nice flavour to the cod and the sauce. Here everything goes in one pan and is served with potatoes.
Sprinkle salt over the cod and leave for approx. 30 minutes.
Dry the fish and cut into portions.
Brown the fish in butter, approx. 2 minutes on each side and remove from the pan.
Combine lemon juice, egg yolk and fish stock, and pour into the pan.
Heat while stirring until it starts to thicken.
Add cream and chopped tarragon, and season with salt and pepper to taste.
Place the fish in the sauce and cook until cooked through, approx. 5 minutes.
Serve with boiled potatoes.