Prepare the poaching liquid by filling a pan with water to a depth of 4 inches and adding 1/2 cup of salt.

Bring the poaching liquid to a boil (using multiple burners if necessary).

Reduce the heat to a simmer.

Gently slide the cod slices into the simmering water using a spatula.

Simmer the fish for approximately 5 minutes, being careful not to overcook.

Remove the cooked cod slices from the water with a slotted spatula and drain them on a linen napkin or dish towel.

Arrange the poached cod attractively on a heated platter.

Prepare the Egg Sauce: Melt the butter in a 1 to 1 1/2 quart enamel or stainless-steel saucepan.

Remove the melted butter from the heat.

Beat in 1/4 cup of the hot fish stock (from the poaching liquid) into the melted butter.

Stir in the finely chopped hard-cooked eggs, peeled, seeded, and chopped tomatoes, finely chopped parsley, and finely chopped chives.

Add salt and fresh ground black pepper to taste.

Heat the sauce almost to boiling point.

Pour the Egg Sauce into a sauceboat.

Serve the poached cod with the Egg Sauce.

Alternate Serving Suggestion: Pour melted butter over the cod.

Garnish with thin lemon slices and parsley sprigs.

In Norway, consider serving with raw diced carrots sprinkled with lemon juice, and new potatoes.