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COLD A LA PARISIENNE

Remove the skin or have it removed in the fish store, remove the bones and all other parts on piece of fish. Cut into large pieces. Desalt 24 hours set on a grill in cold water, changed at least 4 times. Put the cod in a large stewing pan, cover with cold water. Cover the pan and bring to a boil. Remove from heat and let the cod poach 1 minute. Cook the potatoes in their skins, let them cool, then peel and cut into dice like pieces. Brown the potatoes in a frying pan with 3 tablespoons of oil. Take the prepared cod that is drained, wiped and cut into pieces, and add it to the potatoes. SautŽ everything together until the cod begins to brown (if necessary, add another spoonful of oil). Before serving, add the sliced garlic and parsley and cook for 1 minute.
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1 salt cod
6 lbs potatoes
3 tbsp chopped parsley
4 garlic cloves
peanut oil
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30
mn
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30
mn
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Ile-de-France
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Fish
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Beaujolais-villages
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