Fish Parmentier

Name: Fish Parmentier
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg potatoes (peeled and cubed); 1/2 cup milk (warmed); 50 g butter (unsalted); to taste salt; to taste black pepper (freshly ground); 1 kg white fish fillets (such as cod or haddock, skinless); 2 tablespoons olive oil; 1 onion (chopped); 2 garlic cloves (minced); 1 cup fish stock; 1 teaspoon thyme (dried); to taste salt; to taste black pepper (freshly ground); 1/2 cup grated cheese (such as Gruyère or Cheddar)

70 min 6 servings Medium

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Fish Parmentier

A comforting fish parmentier with creamy mashed potatoes and flavourful fish filling.

Prep

30 min

Cook

40 min

Total

70 min

Servings

Difficulty

Medium

Fish Parmentier is a delightful French dish that combines tender pieces of fish with creamy mashed potatoes, creating a comforting and hearty meal. Originating from the classic 'Hachis Parmentier,' which traditionally uses beef, this seafood variation offers a lighter, yet equally satisfying experience. The dish is named after Antoine-Augustin Parmentier, a French pharmacist and nutritionist who was an early advocate for the nutritional value of potatoes. This version brings the delicate flavours of fish into the spotlight, making it a perfect choice for seafood lovers.

Instructions

Prepare the mashed potatoes

In a large pot, boil the potatoes in salted water until tender, about 20 minutes. Drain and return to the pot. Add the warm milk and butter, mash until smooth, and season with salt and pepper.

Pro tip: Use a potato masher or ricer for smooth mashed potatoes.

Cook the fish filling

Cook the fish filling Preheat your oven to 200°C (400°F). Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent. Add the fish fillets and cook until they just start to flake, about 5-7 minutes. Check that the internal temperature of the fish reaches 145°F / 63°C by inserting a food thermometer into the thickest part of the fillet.

Pro tip: Ensure the fish is cooked through and flakes easily with a fork.

Add stock and season

Pour in the fish stock and thyme, bring to a simmer. Season with salt and pepper. Let it cook for another 5 minutes until the liquid slightly reduces.

Pro tip: Adjust seasoning to taste after reducing the liquid.

Assemble the parmentier

Transfer the fish mixture into a large baking dish. Spread the mashed potatoes over the top, smoothing with a spatula.

Pro tip: Ensure an even layer of mashed potatoes for consistent baking.

Add cheese topping

Sprinkle the grated cheese evenly over the mashed potatoes.

Pro tip: Use a mix of cheeses for a more complex flavour.

Bake the dish

Bake in the preheated oven for 20 minutes. Then switch the oven to broil and cook until the top is golden brown, about 5 minutes. Let it cool for a few minutes before serving.

Pro tip: Watch closely while broiling to avoid burning the top.

💡

Tips & Tricks

Use fresh fish for the best flavour and texture.
Make the mashed potatoes smooth and creamy by adding warm milk and butter.
Ensure the fish is fully cooked and flaky before assembling the dish.
Broil the dish for a golden, crispy top.

Frequently Asked Questions

What is saumon parmentier?

Saumon parmentier is a variation of fish parmentier using salmon instead of white fish.

Can I use frozen fish?

Yes, but ensure the fish is fully thawed and patted dry before cooking to avoid excess water.

How long can I store leftovers?

Store leftovers in the refrigerator for up to 2 days in an airtight container.

Can I make this dish ahead?

Yes, prepare both the mashed potatoes and fish filling in advance. Assemble and bake just before serving.

What cheese can I use for the topping?

Gruyère, Cheddar, or a mix of both work well for the topping.

Serving Suggestions

Serve Fish Parmentier with a fresh green salad or steamed vegetables to balance the richness of the dish. Pair it with a crisp white wine, such as a Sauvignon Blanc, to complement the flavours. You can prepare the components ahead of time and assemble just before baking. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain the texture.

Nutrition per serving

450

Calories

30g

Protein

15g

Fat

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