"Salade de Moure Salee" Almost but Slightly Different!!

                                             
"Moure Salee", what grand memories of my childhood and a tradition to this day. "Moure Salee" is "Salt Cod" or as some know it "Bacala". Growing up this was a big deal on Good Friday, I recall the aromas of the "Moure Salee" soaking and boiling days before my mother would prepare the final dish. She would make it as a salad of sorts with boiled potatoes, egg, garlic, parsley and of course the secrete Bataille ingredient. After it was done we would set out for my great uncles to share a Grand lunch on Good Friday. The tradition has changed a bit over the years with the passing of the old folks but lives to the season of spring. The preparation has been handed off to me and has become a part of the feast I prepare for my family on Easter Sunday here at my home.
I prepare the "Moure" a couple of different ways, traditional with the Salt Cod and semi traditional with poached Ling Cod or True Cod depending on what is the freshest at the market. Today I will share with you my Semi Traditional Moure. Using fresh Cod brings the cost down, Salt Cod is a bit pricey to use all the time and to be honest in this application it is a close second. So here you have it my recipe for "Salade de Moure", simple and delicious.

Ingredients
2 lbs Fresh Cleaned Cod Filet's
2 lbs Red New Potatoes cut into Quarters
4 Hard Boiled Eggs
1/2 cup Mayonnaise
1/4 cup chopped Garlic
1/4 Cup chopped Flat Leaf Parsley
2 tbl Red Wine Vinegar
Sea Salt & Pepper to taste

I think you can see where this is going by the list of ingredients, what you have here is a basic "Salade de pommes de terre avec des oeufs" ( potato salad with egg) add the poached and cooled Cod, mix well and there you have "Salade de Moure". If you would like to have the instructions for preparation in full, feel free to leave a comment or send me an email, I will gladly pass the recipe and instructions on to you.
The simple yet unique flavor of this "Salade de Moure" pairs well with a "Pouilly Fuisse". I am not a big white wine drinker but when I do it will be a Pouilly Fuisse, this White Wine is 100% grape where most White Wines such as Chardonnay can have a large (up to 60%) filler juice such as pear that seems to give me a headache. Since I am a Red fan I will enjoy the Moure with a nice Bordeaux and of course a good slice of Sourdough Baguette.
If you like Salt Cod, stay tuned for more recipes in the future!!