Potatoes and Cod Mille-Feuille

• 4 whole Potatoes, Peeled And Sliced 1mm Wide
• 1 cup Olive Oil, Divided (For Pan-frying Cod And For Dressing)
• 4 cups Sliced Onions
• 4 pieces Cod
• 1/4 cups Vinegar
• 1-78 ounces, weight Parsley, Or To Taste

1. Cut the potatoes as they are shown in the picture,and put them in a steamer.
2. Steam them for 10-15 minutes.
3. Potatoes must be peeled and cut 1 mm wide.
4. In a pan with 1/4 cup olive oil, saute the onions until golden.
5. Pan-fry the cod until just cooked through.
6. When done, put it on a board, press it with the heel of your hand or with a spoon and fan out the flesh.
7. Now, in the mold and on the plate, we assemble the mille-feuille.
8. Add the potatoes and on them, the sauteed onions.
9. Continue with the cod and again another layer of onions.
10. To finish, end with a layer of potatoes.
11. Now, prepare the vinaigrette with three parts olive oil and one part cider vinegar.
12. Put both in a food processor together with the parsley.
13. To finish, drizzle the mille-feuille with the parsley vinaigrette.

potatoes, olive oil, onions, cod, vinegar, weight parsley

Taken from tastykitchen.com/recipes/main-courses/potatoes-and-cod-mille-feuille/ (may not work)