Pollack Parmentier

A recipe from cooking-ez.com

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

Times:

Preparation	Cooking	Start to finish
24 min.	32 min.	56 min.

Step by step recipe

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	Take the fish out of the cooking liquid, remove the skin and any bones, then flake (break up) the flesh. Set aside.
3	Prepare and slice 2 onions finely (a mandolin is the ideal tool for this).
4	Pour 3 tablespoons olive oil into a saucepan on medium heat. When hot, add the sliced onions.
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	Peel 800 g cooked potatoeses (I'm using rattes here).
7	Cut the potatoes into small pieces, then mash coarsly with a fork.
8	Add the fish, onions, thyme, salt and pepper, and mix well.
9	Fill individual ramekins or a large gratin dish. Top with grated cheese.
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.

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