This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
61 K 4.5/5 (30 reviews)
60 min.
Easy
41.80 €
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
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: Sauce Normande (for fish), Salmon rillettes, Scallops with sorrel and Noilly Prat, Fish Mousselines, Salmon with sorrel, ... See them all 7
Fish
Like these other recipes: Quiche Bretonne, Fish petals, vegetables julienne, and beurre blanc, White fish and leek fondue à la comtoise, Sushi, Fish in a salt crust, ... See them all 9
Cooked potatoes
Like these other recipes: Thin spinach and potato tart, Warm salad of potatoes and purple artichokes, Salad paysanne, Croque-monsieur gourmand, Gratin of Jerusalem artichokes à la Comtoise, ... See them all 58
Grated cheese
Like these other recipes: Algerian brik rolls, Stuffed artichokes au gratin, Spinach Croque-monsieur , Potimarron (chestnut pumpkin) "au gratin", Stuffed mushrooms au gratin, ... See them all 75
Other recipes you may also like
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream, can be made beforehand. May 28th 2012341 K5 3 hours 9 min.
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do. February 21th 2011413 K3.8 35 min.
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries. February 13th 2022561 K4.5 1 hour 4 min.
How to cook red meat properly
Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result. October 13th 2010492 K2.7 1 hour 25 min.
Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries. July 4th 2010198 K 25 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
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.