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.
8,5414.6/5 for 28 ratings
Last 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 potato - 7
2 sprigs thyme - 8
100 g grated cheese - 9
salt - 10
pepper - Total weight: 3,030 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 24 min. | 32 min. | 56 min. |
Keeping:
Several days in the fridge, covered with plastic film. Reheats very well..At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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 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.
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.
Nutritional information
How much will it cost?
- For 6 people : 42.37 €
- Per person : 7.06 €
Source
Home made.More recipes?
This recipe uses (among others) | Fish fumet: You can check-out other recipes which use it, like for example: Salmon "en papillote" with small vegetables, Sauce Normande (for fish), Salmon with sorrel, Fish petals, vegetables julienne, and beurre blanc, Salmon rillettes, ... All |
| Fish: You can check-out other recipes which use it, like for example: Fish in a sesame crust, Warm autumn salad, Stock-pot fish , Sushi, Seafood sauerkraut, ... All |
| Cooked potato: You can check-out other recipes which use it, like for example: Baker's chicken and potato tart, Gratin du Nord, Gratin of Endives with Mont d'Or, Warm salad of potatoes and purple artichokes, Warm scallop and cabbage salad, ... All |
| Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Avengers' potatoes, Enchiladas, Cheese tart, Spinach Mornay, Gratin Parmentier, ... All |
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