For 6 people
- 300g dried stockfish
- 1,2kg of potatoes
- 1 small clove of garlic
- 1 small bunch of parsley
- 2 hard-boiled eggs, 3 fresh eggs
- A little butter
- 3 tablespoons liquid cream
- 1 glass of oil (20cl)
- Soak the fish for a week, changing the water daily.
- The past week, cook the stockfish for 1h30 in salted water, leaving it to boil.
- Add the peeled potatoes 30 minutes before the end of cooking. Drain and mash the fish and potatoes with a fork.
- Place in a dish in a bain-marie over low heat on the gas. Keep warm and add the garlic, the parsley, the hard-boiled eggs cut into quarters, the butter and the fresh cream.
