Cod with a Terrine of Grilled Potatoes

4 fairly thick cod filets
6 to 8 potatoes
olive oil
dill sauce
salt

Peel the potatoes; cut into large cubes; cook in boiling water with a
pinch of salt. Drain, mash them by themselves. add a little olive to make
the puree smooth, but still firm and season with salt and pepper. Place
the potatoes onto a sheet of plastic wrap, shaping them and rolling to
make a large sausage. Refrigerate for 12 hours, you can also just use a
baking sheet, the results are not as pretty, but just as good! Make the
dill sauce; preheat your oven to it highest setting, 5 minutes before
serving, put the plain cod filets on a baking sheet and place under the
broiler. In the meantime, slice the potato terrine and brown the slices
on each side in a dry skillet. Spoon some of the dill sauce onto each
serving plate. Place the cod filet on top and top with a slice of the
potato terrine, serve immediately.


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