Instructions: Clean fish, remove eyes, split, wipe with clean cloth.

Rub with sea salt inside and out, leave overnight.

Next day, hang in cool, shady, draughty place for 24 hours.

Cover with boiling water, add parsley, horse-radish.

Simmer very gently for about 25 minutes or until cooked.

Take out carefully, remove all skin and bones, reserve cooking water.

Break into large pieces with a fork.

Keep warm in oven.

Sauce: Melt butter in large skillet.

Stir in flour.

Slowly add water used to cook fish, and milk.

Stir constantly to keep smooth.

Chop whites and yolks of hard-boiled eggs separately.

Stir in whites and seasoning.

Pour mixture over fish.

Garnish top with coarsely chopped yolks.

Heap well-mashed potatoes round fish.

Garnish with chopped parsley and cayenne.

NOTES : A young cod, called cabbilow in Shetland and cabillaud in French. The fish must be very fresh. (See Egg Sauce)

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