The basic ingredient of this, originally French dish, is salt cod, even dried salt cod, served with bread and/or potatoes.
Put some salt on firm with fish filet of 400 grams (for 2p). Leave in the fridge. Boil 400 grams of potatoes. Heat 300 ml of milk with a bay leaf, a few bunched of fresh thyme,2 crushed stems of lemon gras, 1 chopped shallot and 2 garlic cloves. Leave on a low fire for approx 30 mins (to get the right flavor. Poach the fish (cut in pieces) in the milk for 10 mins. Remove the herbs (I smashed the garlic and left it for the taste) and leave the fish on a seperate plate. Make a puree with the potatoes, some of the milk and some butter (or only milk, and no butter), chopped fresh parsley salt and pepper. Mix the fish with the smoothy puree gently. Put in an greased oven dish. Add some breadcrumb and a little bit of butter. Bake in the oven at 180° until you get a nice crust. Serve with salad and some halved ovenwarm tomatoes (with dried thyme, salt, pepper and a drizzle of olive oil).