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PARSLIED SALT COD
Cut off the skin with a pointed knife. Remove the bones from the salt cod with scissors. Cut the salt cod into pieces and soak for 24 hours in several rinses of cold water. Wash the potatoes and boil them in their skins in salted water. Skin them and slice into rounds. Put the salt cod in cold water and bring to a boil, turn off the heat and let it stand for 10 minutes. Drain and flake it. In a large frying pan, heat the oil and sautÄ the potatoes and the salt cod in it until golden. Season with salt and pepper according to taste. Sprinkle with garlic and parsley. Whisk an egg yolk with the crÅme fraöche and pour in, off the heat. Blend well and serve immediately.
