This is what happens in books like this, the authors like to fiddle with the recipes ruining the authenticity.This is a rather well known recipe to Norwegians. The sauce here, which in Norway isn’t even called a sauce, but “Eggesmør” (egg butter) is wrong. I’ve just been checking through several dozens of recipes. Some use just eggs and butter, some cream, eggs and butter. Some chop the eggs finely, some roughly. Some add chives, some parsley or dill. But no one but no one uses broth or tomatoes.
Having said as much, you really should try this, it is simply delicious. Just leave out the broth and tomatoes in the sauce/egg butter.
1 teaspoon salt
1 small onion, peeled
1 tablespoon white wine vinegar
5 black peppercorns
4 (200 g/ 7 oz) ﬁllets of cod
2 cooked carrots
juice of 1 lemon
2 hard-boiled eggs
125 g/4,5 oz butter
1 tablespoon each chapped
parsley and chives
salt and black pepper
sprig of fresh dill
 Fill a ﬁsh kettle or roasting tin with 10 cm/4 in of water. Add the salt, onion, vinegar and peppercorns and bring to the boil. Reduce the heat, add the ﬁsh ﬁllets and poach them over a gentle heat for 5—7 minutes; remove any scum as it forms. Lift the ﬁsh out of the stock, drain and keep warm. Reserve 6 tablespoons of the stock.
 To make the sauce, shell and chop the eggs. Peel, deseed and chop the tomato. Melt the butter in a pan. Stir in the reserved ﬁsh stock, chopped eggs and tomato and the parsley and chives. Season with salt and pepper and heat through.
 Slice the carrots, sprinkle them with the lemon juice and arrange over the cod. Garnish with lemon slices and a sprig of dill and serve, with the sauce handed separately. Serve with boiled potatoes