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1
Prepare the potatoes.
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2
Put 12 potatoes in sauce pan and cover with cold water.
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3
Add salt to taste and cook for three to five minutes, or until barely tender.
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4
Drain and keep warm.
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5
Peel and dice remaining potatoes.
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6
Simmer until tender in cold water to cover with salt to taste.
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7
Remove, drain and pass through a food mill.
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8
Heat milk and an ounce of butter in a small pan.
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9
Stir into milled potatoes, season with salt and pepper to taste and keep warm.
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10
Preheat oven to 325 degrees.
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11
Cut a quarter of an inch off top and bottom of whole potatoes.
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12
With a melon baller scoop out the center of each potato.
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13
Fill hole with reserved potato puree.
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14
Put potatoes on oiled baking sheet and roast for 15 to 20 minutes.
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15
Meanwhile, make sauce.
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16
Blanche the parsley leaves in boiling water and refresh them in a bowl of cold water.
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17
Squeeze them dry and chop the leaves.
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18
Place oil in blender with parsley and puree.
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19
Set aside.
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20
Bring stock to boil in sauce pan with juice and zest of the lemon.
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21
Reduce by a third.
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22
Gradually whisk in butter, season with salt and pepper and three tablespoons parsley puree.
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23
Heat remaining oil in frying pan.
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24
Season cod fillets with salt and pepper and saute for two to three minutes on each side.
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25
To serve, divide the sauce among four plates.
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26
Put cod on top of sauce, three potatoes around the fish and top each with small spoon-full of sour cream and caviar.
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27
Serve immediately.
