Ingredients
1 1⁄2 pounds potatoes (Yukon Gold, White Rose, or Long Island white), peeled and cut into 2-inch pieces
Salt and freshly ground pepper
4 slices bacon, cut into 1⁄4-inch pieces
5 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoon Meaux mustard
2 tablespoons minced shallots
16 ounces cod
Yield: 4 servings
Recipe
Put the potatoes in a saucepan, and cover them with cold water. Add 1 teaspoon salt, bring to a boil, and cook until tender, about 20 minutes, then drain. Sauté the bacon until crisp in a nonstick pan. Pat dry on a paper towel. Prepare the salad dressing: mix the oil, vinegar, mustard, and shallots, and season lightly with salt and pepper. Put the cod in a pan, cover with cold water, and bring to a boil. Cover the pan, turn off the heat, and leave the fish to poach for 6 minutes. Drain, crumble the fish coarsely, set aside on a warm plate, and cover with foil. Put some potatoes on each dish, add some cod and bacon, drizzle with dressing, and serve immediately.