Cut the potatoes as they are shown in the picture,and put them in a steamer. Steam them for 10-15 minutes. Potatoes must be peeled and cut 1 mm wide.

In a pan with 1/4 cup olive oil, sauté the onions until golden.

Pan-fry the cod until just cooked through. When done, put it on a board, press it with the heel of your hand or with a spoon and fan out the flesh.

Now, in the mold and on the plate, we assemble the mille-feuille.

Add the potatoes and on them, the sauteed onions. Continue with the cod and again another layer of onions. To finish, end with a layer of potatoes.

Now, prepare the vinaigrette with three parts olive oil and one part cider vinegar. Put both in a food processor together with the parsley.

To finish, drizzle the mille-feuille with the parsley vinaigrette.