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.
10,3544.6/5 for 28 ratings
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Last modified on: October 1st 2017

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
24 min.32 min.56 min.
Keeping: Several days in the fridge, covered with plastic film. Reheats very well..
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Step by step recipe


Stage 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).

Stage 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.

Stage 3 - 4 min.
Pollack Parmentier : Photo of step #3
Prepare and slice 2 onions finely (a mandolin is the ideal tool for this).

Stage 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.

Stage 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).

Stage 6 - 5 min.
Pollack Parmentier : Photo of step #6
Peel 800 g cooked potatoes (I'm using rattes here).

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

Stage 8 - 2 min.
Pollack Parmentier : Photo of step #8
Add the fish, onions, thyme, salt and pepper, and mix well.

Stage 9 - 3 min.
Pollack Parmentier : Photo of step #9
Fill individual ramekins or a large gratin dish.

Top with grated cheese.

Stage 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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,418 Kcal or 10,124 Kj186 gr184 gr71 gr
121 %72 %17 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
80 Kcal or 335 Kj6 gr6 gr2 gr
4 %2 %1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
403 Kcal or 1,687 Kj31 gr31 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).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Fish fumetFish fumet: You can check-out other recipes which use it, like for example: Salmon "en papillote" with small vegetables, Fish Mousselines, Salmon rillettes, Fish petals, vegetables julienne, and beurre blanc, Salmon with sorrel, ... All
FishFish: You can check-out other recipes which use it, like for example: Warm autumn salad, Fish in a salt crust, Fish in a sesame crust, Sushi, Stock-pot fish , ... All
Cooked potatoCooked potato: You can check-out other recipes which use it, like for example: Baker's chicken and potato tart, Gratin Parmentier, Tartiflette, Potato galette, Röstis, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Hachis parmentier : meat with mashed potato and cheese, Baker's chicken and potato tart, Italian style gratin, Breton galettes (pancakes), Endive gratin with cancoillotte, ... All

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