Recipe: Grandmother Berthe's Codfish

Desalt the codfish for 24 hours by changing the water 3 times and poach it for 20 minutes. Drain and shred, removing any remaining bones.
Cook the potatoes in their skins, peel them and cut into slices.
Mix the two together, stirring well, add pepper, garlic and chopped parsley, stir again. Put in the oven or microwave for a few minutes. Meanwhile, heat the olive oil in a small saucepan.
Just before serving, mix vigorously with the raw egg, pepper and piment and pour while stirring the boiling oil. Serve hot with garlic-rubbed croutons if desired.
A little taste of childhood... delicious