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.
This is then topped with grated cheese and browned in the oven, gratin style.
52 K 4.5/5 (30 reviews)
60 min.
Easy
6 people
10 IngredientsLast modified on: October 1st 2017
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 potatoes - 7
2 sprigs thyme - 8
100 g grated cheese - 9
salt - 10
pepper - Total weight: 2,995 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 35 min.
All in all: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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).
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.
Set aside.
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).
Set aside.
Preheat the oven to 360°F (180°C).
Stage 6 - 5 min.
Peel 800 g cooked potatoeses (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.
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..
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 190 RDI=70 % | 180 RDI=20 % | 70 RDI=10 % | 2,410 RDI=120 % | 10,100 RDI: 120 % |
| Per 100 g | 6 RDI=2 % | 6 RDI=1 % | 2 RDI=0 % | 80 RDI=4 % | 340 RDI: 4 % |
| Per person | 30 RDI=10 % | 30 RDI=3 % | 10 RDI=2 % | 400 RDI=20 % | 1,680 RDI: 20 % |
How much will it cost?
- For 6 people : 41.80 €
- Per person : 7.00 €
Change currency: 
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 fumet
Like these other recipes: Fish petals, vegetables julienne, and beurre blanc, Salmon rillettes, Scallops with sorrel and Noilly Prat, Fish Mousselines, Sauce Normande (for fish), ... See them all 7
Fish
Like these other recipes: Seafood sauerkraut, Warm autumn salad, Quiche Bretonne, Stock-pot fish , Fish petals, vegetables julienne, and beurre blanc, ... See them all 8
Cooked potatoes
Like these other recipes: Deep leek and potato quiche, Stuffed mushrooms au gratin, Eggs Comtoise, Croque-monsieur potatoes, Crispy potato galette with leeks, ... See them all 55
Grated cheese
Like these other recipes: Thin spinach and potato tart, Croque-monsieur, Hachis parmentier, Endive gratin with cancoillotte, Spinach parmentier, ... See them all 73
Other recipes you may also like
Lime crémeux
This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example.April 14th 202177 K1 50 min.
Escalope cordon bleu
Escalope cordon bleu, or "cordon bleu", is a great classic of French family cooking: a cutlet of poultry (often chicken) that is folded over a slice of ham, béchamel sauce and strips of cheese, then breaded and baked in the oven. It's a delicacy that most French children have eaten at home, or at...March 31th 202425 K 1 hour 35 min.
Beet leaf pesto
Here's a pesto recipe made with beet leaves, where the pine nuts are replaced by roasted walnuts. The result is a highly original pesto, with an astonishing pinkish-green color and a delicious little bitterness.June 4th 20256,879 20 min.
Tagliatelle and courgette spaghetti, carbonara style
Classic pasta: tagliatelle mixed with courgette "spaghetti", and like for carbonara, with a sauce of egg yolks, cream, lemon juice and fried ham.February 21th 2011304 K4.7 55 min.
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.December 29th 2019391 K 24 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.