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=50 % | 180 RDI=10 % | 70 RDI=8 % | 2,410 RDI=90 % | 10,100 RDI: 90 % |
| Per 100 g | 6 RDI=2 % | 6 RDI=0 % | 2 RDI=0 % | 80 RDI=3 % | 340 RDI: 3 % |
| Per person | 30 RDI=9 % | 30 RDI=2 % | 10 RDI=1 % | 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 "en papillote" with small vegetables, Scallops with sorrel and Noilly Prat, Salmon rillettes, Fish Mousselines, Fish petals, vegetables julienne, and beurre blanc, ... See them all 7
Cooked potatoes
Like these other recipes: Gratin of purple artichokes, No-pastry spinach and potato quiche, Röstis, Erika's ceviche, Creamy spinach and potato gratin, ... See them all 57
Fish
Like these other recipes: Stock-pot fish , Fish in a salt crust, Fish petals, vegetables julienne, and beurre blanc, Quiche Bretonne, White fish and leek fondue à la comtoise, ... See them all 9
Grated cheese
Like these other recipes: Stuffed baguette , Chorizo cake with olives and tomato confit, Spicy roast cauliflower gratin, Soufflée omelette with cheese, Polenta parmentier, ... See them all 75
Other recipes you may also like
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example. February 21th 2011548 K4.6 1 hour 35 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025493 K 25 20 min.
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...). May 6th 2017953 K5 1 hour 40 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different. October 24th 20171.11 M 364.7 5 hours 6 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid. November 8th 20172.46 M 14.8 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
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.