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.
49 K 4.5/5 (30 reviews)
60 min.
Easy
12 people
10 IngredientsLast modified on: October 1st 2017
For 12 people, you will need:
- 1
1 kg 600 g Fish - 2
2 litres fish fumet - 3
2 bouquets garni (optional) - 4
4 onions - 5
6 tablespoons olive oil - 6
1 kg 600 g cooked potatoes - 7
4 sprigs thyme - 8
200 g grated cheese - 9
salt - 10
pepper - Total weight: 5,990 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 35 min.
All in all: 60 min.
To finish around 7pm, you'll need to have started before: 18:35.Change end time
Step by step recipe
Stage 1 - 5 min.
Poach 1 kg 600 g Fish in 2 litres fish fumet (or, at a push, just use salted water with 2 bouquets 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 6 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 1 kg 600 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 | 370 RDI=140 % | 370 RDI=40 % | 140 RDI=20 % | 4,820 RDI=240 % | 20,190 RDI: 240 % |
| 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 12 people : 83.55 €
- 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 with sorrel, Scallops with sorrel and Noilly Prat, Salmon rillettes, Fish Mousselines, ... See them all 7
Fish
Like these other recipes: Fish in a salt crust, Fish petals, vegetables julienne, and beurre blanc, Seafood sauerkraut, Stock-pot fish , Fish in a sesame crust, ... See them all 8
Cooked potatoes
Like these other recipes: Green beans and potatoes with Morbier cream sauce, Tartiflette, Eggs Comtoise, Gratin of Endives with Mont d'Or, Gratin of Jerusalem artichokes à la Comtoise, ... See them all 51
Grated cheese
Like these other recipes: Croque-monsieur, Gratin "grilled inside", Spinach Croque-monsieur , Gratin slices with spinach, Soufflée omelette with cheese, ... See them all 72
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