Pollack Parmentier

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.
39K 4.5/5 based on 30 reviews
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Last modified on: October 1st 2017

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For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
24 min.32 min.56 min.
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Step by step recipe

Stage 1 - 5 min.
Pollack Parmentier
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.
Pollack Parmentier
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.
Pollack Parmentier
Prepare and slice 2 onions finely (a mandolin is the ideal tool for this).

Stage 4 - 7 min.
Pollack Parmentier
Pour 3 tablespoons olive oil into a saucepan on medium heat. When hot, add the sliced onions.

Stage 5
Pollack Parmentier
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.
Pollack Parmentier
Peel 800 g cooked potatoeses (I'm using rattes here).

Stage 7 - 5 min.
Pollack Parmentier
Cut the potatoes into small pieces, then mash coarsly with a fork.

Stage 8 - 2 min.
Pollack Parmentier
Add the fish, onions, thyme, salt and pepper, and mix well.

Stage 9 - 3 min.
Pollack Parmentier
Fill individual ramekins or a large gratin dish.

Top with grated cheese.

Stage 10 - 20 min.
Pollack Parmentier
Bake for 20 minutes, just until the cheese on the top has melted and is nicely browned. Finish browning under the grill if necessary.
As mentioned above, you can use other kinds of fish, so this is a chance to choose something cheap and, above all, in season.
Several days in the fridge, covered with plastic film. Reheats very well..
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,412 Kcal or 10,099 Kj186 gr183 gr71 gr
121 %71 %17 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
81 Kcal or 339 Kj6 gr6 gr2 gr
4 %2 %1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
402 Kcal or 1,683 Kj31 gr30 gr12 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).
Possible allergens in this recipe: Fish, Celery, Milk
How much will it cost?
  • For 6 people : 41.76 €
  • Per person : 6.96 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fish fumetFish fumet: You can check-out other recipes which use it, like for example: Fish petals, vegetables julienne, and beurre blanc, Salmon "en papillote" with small vegetables, Sauce Normande (for fish), Scallops with sorrel and Noilly Prat, Salmon rillettes, ... All
FishFish: You can check-out other recipes which use it, like for example: Stock-pot fish , Quiche Bretonne, Warm autumn salad, Fish in a salt crust, Fish in a sesame crust, ... All
Cooked potatoesCooked potatoes: You can check-out other recipes which use it, like for example: Potato and cheese pie, Lemony cabbage and potato salad, Gratin du Nord, Mont d'or in brioche, Mashed potatoes with cancoillotte cheese, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Stuffed tomatoes and courgettes, Cassoulet-style shepherd's pie., Stuffed baguette , Alpine gratin, Endive gratin with cancoillotte, ... All
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