This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
59 K 4.5/5 (30 reviews)
60 min.
Easy
41.80 €
6 people
10 IngredientsLast modified on: October 1st 2017
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.
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 RDI=70 % | 180 RDI=20 % | 70 RDI=10 % | 2,410 RDI=120 % | 10,100 RDI: 120 % |
| 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 6 people : 41.80 €
- 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: Salmon with sorrel, Fish petals, vegetables julienne, and beurre blanc, Scallops with sorrel and Noilly Prat, Sauce Normande (for fish), Salmon rillettes, ... See them all 7
Fish
Like these other recipes: Stock-pot fish , Warm autumn salad, Seafood sauerkraut, White fish and leek fondue à la comtoise, Fish in a sesame crust, ... See them all 9
Cooked potatoes
Like these other recipes: Beetroot and fried chicken salad, Purée of Jerusalem artichokes with foie gras, Baker's chicken and potato tart, Croque-monsieur potatoes, Croque-monsieur gourmand, ... See them all 57
Grated cheese
Like these other recipes: Aperitif rolls, Thin endive tart, Gratin with Parmesan flavours, Spinach Mornay, Cheese tart, ... See them all 75
Other recipes you may also like
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013308 K 15 2 hours 30 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth. February 21th 2011244 K4.2 40 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing. September 10th 2018279 K 24.7 5 hours 30 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017957 K 54 20 min.
Cocktails
Some cocktails recipe. May 8th 201195 K5 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.