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Pollack Parmentier

Name: Pollack Parmentier
Prep time: 24 min
Cook time: 32 min
Total time: 56 min
Yield: 6 people
Cuisine: French
Ingredients: 800 g Fish; 1 litre fish fumet; 1 bouquet garni; 2 onions; 3 tablespoons olive oil; 800 g cooked potatoes; 2 sprigs thyme; 100 g grated cheese; Salt; Pepper

"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.

65 K 4.5/5 (30 reviews)503488

Duration

60 min.

Difficulty

Easy

Last modified on: October 1^st 2017

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 25 min.

Cooking 35 min.

When should you start or finish this recipe?

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).

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.

Stage 3 - ⌛ 4 min.

Prepare and slice 2 onions finely (a mandolin is the ideal tool for this).

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).

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.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=7 %	6 g RDI=2 %	2 g RDI=2 %	80 kcal RDI=3 %	337 kJ RDI=3 %
Per person	30 g RDI=35 %	30 g RDI=9 %	11 g RDI=12 %	401 kcal RDI=15 %	1,683 kJ RDI=15 %
Whole recipe	185 g RDI=211 %	182 g RDI=51 %	70 g RDI=72 %	2,411 kcal RDI=89 %	10,096 kJ RDI=89 %