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.
47 K 4.5/5 (30 reviews)
60 min.
Easy
18 people
10 IngredientsLast modified on: October 1st 2017
For 18 people, you will need:
- 1
2 litres 400 ml Fish - 2
3000 ml fish fumet - 3
3 bouquets garni (optional) - 4
6 onions - 5
9 tablespoons olive oil - 6
2 litres 400 ml cooked potatoes - 7
6 sprigs thyme - 8
300 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 2 litres 400 ml Fish in 3000 ml fish fumet (or, at a push, just use salted water with 3 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 9 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 2 litres 400 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 | 560 RDI=210 % | 550 RDI=50 % | 210 RDI=30 % | 6,330 RDI=320 % | 26,520 RDI: 320 % |
| 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 18 people : 26.30 €
- 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: Sauce Normande (for fish), Salmon rillettes, Scallops with sorrel and Noilly Prat, Salmon with sorrel, Fish Mousselines, ... See them all 7
Fish
Like these other recipes: Fish in a sesame crust, Sushi, Warm autumn salad, Fish in a salt crust, Fish petals, vegetables julienne, and beurre blanc, ... See them all 8
Cooked potatoes
Like these other recipes: Eggs Comtoise, Crispy potato galette with leeks, Tartiflette, Bistro-style cabbage salad, Potato and cheese pie, ... See them all 51
Grated cheese
Like these other recipes: Stuffed mushrooms au gratin, Spicy mustard cauliflower cheese, Bourguignon potatoes , Gratin-style spinach and chicken omelette , Mushroom Pancakes au Gratin, ... See them all 71
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