Recipe: Great-Grandmother Berthe's Cod

1 Desalt the cod for 24 hours, changing the water 3 times, then poach it for 20 minutes. Drain and shred it, removing any remaining bones.

2 Cook the potatoes in their skins, peel them and slice into rounds.

3 Mix the two together, stirring well, add pepper, the chopped garlic and parsley, and stir again. Place in the oven or microwave for a few minutes.

4 In the meantime, heat the olive oil in a small saucepan.

5 Just before serving, mix vigorously with the raw egg, pepper and Espelette pepper, then pour the hot oil while stirring constantly. Serve piping hot with garlic-rubbed croutons if desired.

6 A little taste of childhood... delicious.