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.
57 K 4.5/5 (30 reviews)
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Last modified on: October 1st 2017
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For 6 people, you will need:

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Times for this recipe
Preparation: 25 min.
Cooking: 35 min.
All in all: 60 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 5 min.
Pollack Parmentier : Stage 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 : Stage 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 : Stage 3
Prepare and slice 2 onions finely (a mandolin is the ideal tool for this).

Stage 4 - 7 min.
Pollack Parmentier : Stage 4
Pour 3 tablespoons olive oil into a saucepan on medium heat. When hot, add the sliced onions.

Stage 5
Pollack Parmentier : 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).

Stage 6 - 5 min.
Pollack Parmentier : Stage 6
Peel 800 g cooked potatoeses (I'm using rattes here).

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

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

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

Top with grated cheese.

Stage 10 - 20 min.
Pollack Parmentier : Stage 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.
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 recipe190 RDI=70 %180 RDI=20 %70 RDI=10 %2,410 RDI=120 %10,100 RDI: 120 %
Per 100 g6 RDI=2 %6 RDI=1 %2 RDI=0 %80 RDI=4 %340 RDI: 4 %
Per person30 RDI=10 %30 RDI=3 %10 RDI=2 %400 RDI=20 %1,680 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Fish, Celery, milk
How much will it cost?
  • For 6 people : 41.80 €
  • Per person : 7.00 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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