Fresh Codfish, Slices a la Hollandaise

Have some slices of codfish, cook them by throwing over them some very salty boiling water and keeping it near the boiling point for half an hour; when done, drain and dress in the center of a dish over a folded napkin, surrounding the fish with branches of parsley. Serve separately small three-quarters of an inch in diameter balls of potatoes, cooked in salted water, drained and laid in a vegetable dish with sufficient melted butter poured over to cover.