La Morue à la Cantaleinne

Salt cod with eggs

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

The salt fish even found its way into the High Auvergne where, cooked with haricot beans, it was a dish served after a funeral. In the hills of the Cantal they make a rustic kind of fish omelette. The walnut oil gives it a wonderful nutty flavour.


  • 250 285 g (8–10 oz) salt cod
  • 3 tablespoons


Soak the fish in an earthenware or porcelain dish for 36 hours, changing the water frequently. Drain it and pat it dry with kitchen paper. Skin and fillet the fish and slice it very thinly.

Heat the walnut oil in a frying pan and when it starts to smoke, tip in the fish. Reduce the heat slightly and stir briskly, turning the fish over and over. It will break up and soften and as you con