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Pollack Parmentier

"Parmentier", in French cuisine, means topped or mixed with mashed potato. This fishy version is made with pollack (or another fish, if you prefer), poached, flaked, and mixed with cooked onions, mashed potatoes and a little thyme.

This is then topped with grated cheese and browned in the oven, gratin style.

24K 28 4.6

Last modified on: October 1^st 2017

Keywords for this recipe:Parmentier Potatoes Mash potatoes Fish Pollack Grated cheese

For 6 people, you will need:

1 800 g fish
2 1 litre fish fumet
3 1 Bouquet garni (optional)
4 2 onions
5 3 tablespoons olive oil
6 800 g cooked potato
7 2 sprigs thyme
8 100 g grated cheese
9 salt
10 pepper
Total weight: 3,030 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
24 min.	32 min.	56 min.

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Step by step recipe

Stage 1 - 5 min.

Poach 800 g fish in 1 litre fish fumet (or, at a push, just use salted water with 1 Bouquet garni) at a gentle simmer until just cooked.

To ensure the fish is perfectly cooked, stick an electronic thermometer into the fish and cook until the temperature reaches 140°F (60°C).

Stage 2 - 5 min.

Take the fish out of the cooking liquid, remove the skin and any bones, then flake (break up) the flesh.

Set aside.

Stage 3 - 4 min.

Prepare and slice 2 onions finely (a mandolin is the ideal tool for this).

Stage 4 - 7 min.

Pour 3 tablespoons olive oil into a saucepan on medium heat. When hot, add the sliced onions.

Stage 5

Salt and pepper, then cook for about 5 minutes - the onions don't need to brown.

Set aside.

Preheat the oven to 360°F (180°C).

Stage 6 - 5 min.

Peel 800 g cooked potatoes (I'm using rattes here).

Stage 7 - 5 min.

Cut the potatoes into small pieces, then mash coarsly with a fork.

Stage 8 - 2 min.

Add the fish, onions, thyme, salt and pepper, and mix well.

Stage 9 - 3 min.

Fill individual ramekins or a large gratin dish.

Top with grated cheese.

Stage 10 - 20 min.

Bake for 20 minutes, just until the cheese on the top has melted and is nicely browned. Finish browning under the grill if necessary.

Remarks

As mentioned above, you can use other kinds of fish, so this is a chance to choose something cheap and, above all, in season.

Keeping

Several days in the fridge, covered with plastic film. Reheats very well..

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,418 Kcal or 10,124 Kj	186 gr	184 gr	71 gr
121 %	72 %	17 %	11 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
80 Kcal or 335 Kj	6 gr	6 gr	2 gr
4 %	2 %	1 %	<1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
403 Kcal or 1,687 Kj	31 gr	31 gr	12 gr
20 %	12 %	3 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 42.37 €
Per person : 7.06 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Fish fumet: You can check-out other recipes which use it, like for example: Scallops with sorrel and Noilly Prat, Fish petals, vegetables julienne, and beurre blanc, Fish Mousselines, Salmon rillettes, Salmon "en papillote" with small vegetables, ... All
	Fish: You can check-out other recipes which use it, like for example: Fish in a sesame crust, Fish petals, vegetables julienne, and beurre blanc, Quiche Bretonne, Sushi, Stock-pot fish , ... All
	Cooked potato: You can check-out other recipes which use it, like for example: Gratin du Nord, Chard and potato gratin, Bistro-style cabbage salad, Seb's Italian-style aperitif slices, Gratin of Endives with Mont d'Or, ... All
	Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Endives , Algerian brik rolls, Breton galettes (pancakes), Endive gratin with cancoillotte, Gratin of chicken with rice and sautéed mushrooms, ... All

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