Recipe Finder

The Washington Post

Broiled Boston Scrod With New England Egg Sauce

Broiled Boston Scrod With New England Egg Sauce 4.000

Julia Ewan - The Washington Post

Mar 4, 2009

Egg sauces are quite old-fashioned; British colonists brought the tradition.

Here, adding lots of chopped herbs updates the sauce into something light, fresh and green.

Scrod is just young cod -- or haddock, a close cousin -- with a finer texture and milder flavor than the full-grown fish. If you can't find scrod, any lean white-meat fish such as black sea bass or hybrid striped bass fillets would work well.

Servings: 4
  • 2 pounds skinless scrod fillets (may substitute other firm-fleshed white fish such as cod or black sea bass)
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons (1/2 stick) unsalted butter, cut into tablespoon-size pieces
  • Juice and grated zest of 1 medium lemon (about 1/4 cup of juice and 1 heaping teaspoon of zest)
  • Water
  • 1 tablespoon cornstarch
  • 2 tablespoons finely chopped tender herbs, such as marjoram, flat-leaf parsley, chervil, chives or tarragon
  • 3 hard-cooked eggs, chopped into small bits, with a few tablespoons reserved for garnish


Position the top oven rack 4 to 6 inches from the broiler element; preheat the broiler.

Lightly sprinkle the fish with salt and pepper on both sides. Arrange in a shallow metal baking pan; dot with 1 tablespoon of the butter. Broil for 5 to 10 minutes (depending on the thickness of the fillets) or until the fish flakes and is lightly browned on top.

Remove from the oven; pour off any cooking juices into a small saucepan. Cover the fish loosely to keep it warm.

Bring the juices to a boil over medium-high heat, then add the lemon juice, zest and enough water to total 1/2 cup of liquid.

Meanwhile, combine the cornstarch with a little cold water in a measuring cup to form a thin slurry. Whisk it into the saucepan mixture and cook, stirring constantly, until the liquid comes to a boil, and becomes thickened and shiny. Remove from the heat.

Whisk in the remaining 3 tablespoons of butter, one at a time, and the herbs. Season with salt and pepper to taste, then add the hard-cooked eggs, stirring to incorporate.

Divide the fish among individual plates; pour the sauce over the fish and garnish with bits of hard-cooked egg. Serve immediately.

Add it
Rate it

Recipe Source

From Aliza Green's "Starting With Ingredients" (Running Press, 2006).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per serving: 381

% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 9g 45%

Cholesterol: 156mg 52%

Sodium: 203mg 8%

Total Carbohydrates: 4g 1%

Dietary Fiber: 0g 0%

Sugar: 1g

Protein: 49g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Post Most lifestyle
Subscribe to The Washington Post