Warm Cod Salad with Tarragon Sauce and Boiled Eggs

Ingredients

• 1 1/2 pounds skinless cod fillets, cut into 8 (3-ounce) pieces
• 1 1/8 teaspoons kosher salt, divided
• 8 cups water
• 2 (6-inch) squares kombu (about 1 ounce)
• 4 1/2 tablespoon extra-virgin olive oil, divided
• 1 tablespoon thinly sliced fresh chives
• 1 tablespoon plus 1 teaspoon finely chopped fresh tarragon, divided
• 1 tablespoon finely chopped fresh dill, divided, plus more for garnish
• 1/2 teaspoon flaky sea salt
• 6 large eggs
• 2 tablespoons finely chopped shallot
• 1 1/2 tablespoons non-pareil capers, roughly chopped
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 drained jarred anchovy fillets, finely chopped
• 1/2 cup loosely packed fresh flat-leaf parsley leaves, plus more for garnish

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