Morue à la Bénédictine (Gratin of Salt Cod and Potato)

Ingredients

• poached salt cod
• 600 grammes potatoes
• 2 décilitres oil
• half a litre boiled milk
• butter

Instructions

1. Poach the cod, drain it and flake it, removing skin and bones.
2. Dry the flakes in the oven for a few moments.
3. Pound them with 600 grammes of potatoes cooked as for a purée, drained and dried.
4. Work into the paste, little by little, 2 décilitres of oil and half a litre of boiled milk; the finished mixture should be soft rather than firm.
5. Spread it in a buttered gratin dish and smooth the top.
6. Moisten with melted butter and colour in the oven.