Morue à la Bamboche (Fried Salt Cod Aiguillettes on Macédoine)

Ingredients

• thick salt cod with very white flesh
• milk
• flour
• fat for deep frying
• macédoine of vegetables
• butter
• cream

Instructions

1. Cut aiguillettes from thick salt cod with very white flesh, giving them the shape and size of fillets of sole.
2. Season them, dip them in milk and pass them through flour.
3. Twist each aiguillette into a spiral.
4. Fry them in plenty of hot fat.
5. Bind a macédoine of vegetables with butter and cream.
6. Dress the aiguillettes in a timbale, on the macédoine.