Makes: 10 portions. Cooking time: 45 minutes.
— 1 kg duchess potato mixture
— 75 grams butter
— 750 grams shallow poached or boiled and flaked cod
— 8 dl white wine sauce
— Picked parsley
(1) Pipe the edge of the shell with Duchess potato, sprinkle with melted butter and dry lightly under the salamander grill without coloration.
(2) Melt the butter in a shallow sided saucepan, add the flaked fish and toss to reheat.
(3) Pour a little of the white wine sauce in the bottom of the shells. Place in the reheated flaked cod and coat with the white wine sauce. Glaze under a salamander grill.
(4) Serve on a fiat dish on a dish paper garnished with the sprigs of parsley.