Warm Cod Salad with Tarragon Sauce and Boiled Eggs

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.

用1 1/2汤匙油均匀地淋上煮熟的鳕鱼片；撒上细香葱，1茶匙龙龙，1茶匙莳萝和片状盐。搁置。

用水充满3英寸的深度；在中高处煮沸。小心加鸡蛋；煮6分钟。将鸡蛋转移到装满冰水的碗中；让冷却10分钟。剥鸡蛋，放在一边。

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.

为食用，在4个盘子上的每种盘中淋上了约1/2汤匙龙龙酱。四分之一鸡蛋纵向；将3件放在每个盘子上。均匀地撒上欧芹，剩下2茶匙莳萝；在鳕鱼上均匀地顶，根据需要剥落鱼。顶部均匀地搭配剩余的鸡蛋。与欧芹和莳萝一起装饰，然后淋上剩下的酱汁，然后淋上剩下的酱汁。如果看起来很混乱，那就做对了。