i think this used to be...
one of my sister's favourite recipe. We always called it Aioli (pronounce "a- yo- lee") de morue but i am not sure this is the proper traditional recipe (which comes with lotsd more vegetables on the side...) but it's our version.  It's a very simple dish, very easy to prepare and very good value for money (well it was when we were little, not sure now with cod being over fished!). If you are going to try this recipe, really try to get your cod from a sustainable source...or you won't be able to enjoy it for long. I don't know where you can find salted cod round where we live, which is probably why I haven't cooked this dish since I have moved to England...but it's on my "list of requests" each time we go home. I really do that, yes! I email or call my mum a few days before we arrive and make sure I drop heavy hints of stuff I'd like to eat. Last time, because it was summer, we enjoyed frog legs, a Charollais beef rybeye cooked rare on the BBQ, and a couple of tartes of chocolat here and there....

Anyway, that fish! you'll need:
for 4 people
6 potatoes
600g of salted cod, soaked in water for 12 hours (try to change the water a couple of times)
1 egg yolk
olive oil, extra virgin (best quality you can afford for this dish)
French mustard, 1 teaspooon
salt and pepper
1 big garlic clove

first make your "aioli"- place your egg yolk in a bol.  Add the mustard and whisk. Add the crushed garlic clove and whisk some more. Now, drizzle olive oil a few drop at the time to start with, whisking all the time until you get enough mayonnaise to feed 4 people.
check the seasoning.
Keep it in the fridge until the dish is ready

now...

Peel your potatoes
Put them in a pan  and cover them with cold water
cook them for 20 minutes til  just tender
Place your fish fillets in another pan and cover them with cold water as well
bring to the boil and gently poach them for approximately 2 minutes (the water should just be simmering)

Bring the fish, steaming hot potatoes and garlic mayonnaise to the table and serve immediately, dipping flakes of salted cod and slices of potatoes in your aioli:)