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A vegetable steamer
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6-quart pasta pot fitted with a colander
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One or 2 days before preparing the final dishdepending upon the saltiness of the fishplace the salt cod in a bowl of cold water and soak, covered, in the refrigerator.
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4
Change the water three or four times during the soaking period to remove excess salt.
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5
Drain and rinse the fish.
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6
Place the cod in a large saucepan.
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Add fresh cold water to cover, along with the orange zest, fennel branches or quarters, onion pricked with cloves, and peppercorns, and bring just to a simmer over medium heat.
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Immediately remove the pan from the heat.
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Cover and let stand for at least 15 minutes.
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10
Drain well and discard the flavorings.
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11
Scrape any fatty skin off the fish and remove any bones.
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12
Tear the fish into large pieces and arrange on a platter.
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13
Cooking each vegetable separately, steam the beets, potatoes, and carrots.
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14
Peel and halve or quarter the beets and arrange on a separate platter for just the vegetables.
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15
Add the potatoes to the platter.
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16
Halve the carrots lengthwise and arrange on the platter.
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17
Separately blanch, refresh, and drain the cauliflower and green beans.
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18
Arrange the cauliflower and beans on the platter.
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19
Arrange the eggs around the edges of the platter.
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20
Bring the platters to the table and serve with the sauce.
