Anthony Sargeant had wondered what it was like to cook a great Portuguese delicacy dry salt cod. One can understand the reasons for preserving fish in this way (the dry salted cod can be stored without a refrigerator for many months). It needs prolonged soaking and rinsing to rehydrate it before cooking. In this case flaked and mixed with potato and cream and topped as a gratin. On balance given the preparation time required and indeed the cost Tony thought that the same dish with Arbroath Smokies (a great Scottish product) or simple naturally smoked haddock superior, but admits that he may have been his inexperience in dealing with the salt cod.