Pollack Parmentier

Step by step recipe:

  1. 5 min.Pollack Parmentier : Photo of step #1
    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).
  2. 5 min.Pollack Parmentier : Photo of step #2
    Take the fish out of the cooking liquid, remove the skin and any bones, then flake (break up) the flesh.

    Set aside.
  3. 4 min.Pollack Parmentier : Photo of step #3
    Prepare and slice 2 onions finely (a mandolin is the ideal tool for this).
  4. 7 min.Pollack Parmentier : Photo of step #4
    Pour 3 tablespoons olive oil into a saucepan on medium heat. When hot, add the sliced onions.
  5. Pollack Parmentier : Photo of step #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).
  6. 5 min.Pollack Parmentier : Photo of step #6
    Peel 800 g cooked potatoes (I'm using rattes here).
  7. 5 min.Pollack Parmentier : Photo of step #7
    Cut the potatoes into small pieces, then mash coarsly with a fork.
  8. 2 min.Pollack Parmentier : Photo of step #8
    Add the fish, onions, thyme, salt and pepper, and mix well.
  9. 3 min.Pollack Parmentier : Photo of step #9
    Fill individual ramekins or a large gratin dish.

    Top with grated cheese.
  10. 20 min.Pollack Parmentier : Photo of step #10
    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.

Source:

Home made.

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