Yellow-fleshed potato and hake salad

For the potatoes: These are usually quite small and I leave the skins on. Put them in a pot, cover with cold water, add a pinch of salt, and bring to the boil until cooked through.

For the sauce: While the potatoes cook, make the sauce in a pestle and mortar. First crush the garlic, then add the anchovy fillets and work them into a paste. Work in the parsley. Add the vinegar and olive oil, and work the paste again.

When done, scoop the sauce into a salad bowl. Stir in the olives.

For the fish: Season the hake and then fry it in a nonstick pan with a little olive oil for 2 to 3 minutes each side. Do not overcook it: the fish must be moist.

Take it out of the pan and leave it on a plate to cool to body temperature while the potatoes are cooking.

To make the salad:  When the potatoes are cooked, remove them to a plate with a slotted spoon and set aside. While the eggs are poaching, slice the hot potatoes and toss them in the sauce in the salad bowl.

Break the fish into chunks and toss with the potato salad. Adjust the seasoning to taste. I often add a little olive oil, vinegar, salt or pepper. Spoon the salad onto the plates.

To finish: Gently place a poached egg on top of each plate of potato salad, sprinkle with parsley and a few olives and serve immediately.

Reprinted with permission of Quivertree Publications and Franck Dangereux.