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.
41K 4.5/5 based on 30 reviews
Last modified on: October 1st 2017
Keywords for this recipe: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
Change measures:
Times for this recipe
Preparation: 24 min.
Cooking: 32 min.
All in all: 56 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 70 % | 180 20 % | 70 10 % | 2,410 120 % | 10,100 120 % |
| Per 100 g | 6 2 % | 6 1 % | 2 0 % | 80 4 % | 340 4 % |
| Per person | 30 10 % | 30 3 % | 10 2 % | 400 20 % | 1,680 20 % |
How much will it cost?
- For 6 people : 41.76 €
- Per person : 6.96 €
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: Scallops with sorrel and Noilly Prat, Fish petals, vegetables julienne, and beurre blanc, Fish Mousselines, Salmon with sorrel, Sauce Normande (for fish), ... See them all 7
Cooked potatoes
Like these other recipes: Warm salad of potatoes and purple artichokes, Warm scallop and cabbage salad, Gratin du Nord, Bistro-style cabbage salad, Salad paysanne, ... See them all 49
Fish
Like these other recipes: Stock-pot fish , Warm autumn salad, Fish petals, vegetables julienne, and beurre blanc, Fish in a sesame crust, Seafood sauerkraut, ... See them all 8
Grated cheese
Like these other recipes: Soufflée omelette with cheese, Duck Parmentier, French onion soup, Salmon and Spinach Gratin, Moussaka, ... See them all 71
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