Ingredients (serve 6):
1.2 kg. Salted cod-fish
7 – 8 potatoes
3 bay-leaves
50 g. butter
4 tbsp. flour
250 ml milk
300 ml cream
1 bunch parsley
Black pepper
Salt

Preparation and serving:
Cut the fish in pieces and put in cold water for 24 hours to decrease the salt content, changing the water several times. Then put into a pot with enough cold water to cover the fish, add the bay-leaves and the salt. Breng it to a temperature close to, but before the boil. Peel the potatoes and cook in water with salt. Simmer together the butter and the flour until they start foaming. Add the milk and the cream ant add salt if needed. Add the pepper and leave it simmer for 15 min. Cut the hot potatoes in pieces of 2 cm. and arrange them around the border of the plato. Strain the fish and arrange in the middle. Pour everything with the sauce and sprinkle with fine chopped parsley.
Offer Muscat wine.

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