How to make
Soak the fish in the evening to extract it’s salts. Boil the potatoes with their skin still on and leave to cool.
Put the fish in a pan with cold water and place on heat. Once the liquid boils, pull the pan away.
Slice the onion and fry in 2 tbsp of oil until soft, without changing color.
Peel and cut the potatoes into slices. Then add them into a hot mixture of 2 tablespoons butter and 2 tablespoons oil.
Before it changes color, add the chopped fish, the remaining butter, oil and onions. Sprinkle with pepper. Fry until golden in color.
Serve, sprinkled with parsley, whipped cream sauce and vinegar.
