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.
43 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 litre 600 ml Fish - 2
2000 ml fish fumet - 3
2 Bouquets garni (optional) - 4
4 onions - 5
6 tablespoons olive oil - 6
1 litre 600 ml cooked potatoes - 7
4 sprigs thyme - 8
200 mls grated cheese - 9
salt - 10
pepper
Change measures:
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 1 litre 600 ml Fish in 2000 ml 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 litre 600 ml 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 % | 4,220 RDI=210 % | 17,680 RDI: 210 % |
| Per 100 g | 9 RDI=4 % | 9 RDI=1 % | 3 RDI=1 % | 110 RDI=5 % | 440 RDI: 5 % |
| Per person | 30 RDI=10 % | 30 RDI=3 % | 10 RDI=2 % | 350 RDI=20 % | 1,470 RDI: 20 % |
How much will it cost?
- For 12 people : 17.55 €
- Per person : 1.50 €
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: Fish Mousselines, Sauce Normande (for fish), Salmon with sorrel, Salmon rillettes, Fish petals, vegetables julienne, and beurre blanc, ... See them all 7
Fish
Like these other recipes: Seafood sauerkraut, Stock-pot fish , Warm autumn salad, Fish petals, vegetables julienne, and beurre blanc, Fish in a salt crust, ... See them all 8
Cooked potatoes
Like these other recipes: Gratin of Endives with Mont d'Or, Comtois surprise bread, Röstis, Stuffed mushrooms au gratin, Croque-monsieur potatoes, ... See them all 49
Grated cheese
Like these other recipes: Stuffed mushrooms au gratin, Gratin "grilled inside", Hachis parmentier, Spinach on toast with bechamel, Potimarron (chestnut pumpkin) "au gratin", ... See them all 71
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