Chartreuse de Morue (Moulded Salt Cod and Duchesse Potato)

Ingredients

• poached salt cod
• pomme duchesse mixture
• egg yolks
• macédoine of vegetables
• reduced sauce Béchamel
• cooked mushrooms
• butter

Instructions

1. Bind the pomme duchesse mixture strongly with egg yolks and add to it a macédoine of vegetables, well drained and dried.
2. Line a generously buttered charlotte mould with a fairly thick layer of this mixture.
3. Bind the poached, flaked cod with reduced sauce Béchamel and add cooked sliced mushrooms.
4. Fill the lined mould with this garnish.
5. Cover with a layer of pomme duchesse mixture.
6. Poach in a bain-marie, or cook at the mouth of the oven for about 45 minutes.
7. Turn out at the moment of serving and surround the base with a border of macédoine of vegetables bound with butter.