Parmentier de Poisson
Parmentier de Poisson
Ingredients
For the Mashed Potatoes
- 4 russet potatoes
- 4 tablespoons salted butter
- 3 egg yolks
- to taste salt
- to taste white pepper
For the Fish Filling
- 1 large leek
- 2 shallots
- 1/2 bulb fennel
- 1 pound fish, of your choice (e.g., salmon, cod, halibut)
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon neutral oil
- 1 tablespoon dill, chopped
- 1 tablespoon parsley, chopped
- 1/2 tablespoon tarragon, chopped
- 1 1/2 cups milk
- 1 cup cream
- 1/2 lemon zest
- to taste salt
- to taste white pepper
- 1/4 teaspoon nutmeg, grated
Instructions
- 1
Preheat your oven to 375°F. Prepare the vegetables for the filling: finely dice the 2 shallots. Slice the 1 large leek into thin rounds. Cut the 1/2 bulb fennel, removing the core, and then dice it. Roughly chop the 1 tablespoon dill, 1 tablespoon parsley, and 1/2 tablespoon tarragon together.
⏱️ 10 min•🌡️ 375
- 2
Prepare the fish by cutting the 1 pound fish of your choice into bite-sized pieces.
⏱️ 5 min
- 3
Prepare the potatoes: peel the 4 russet potatoes and dice them into approximately 1-inch cubes. Place the diced potatoes into a large pot of cold, salted water and bring to a boil. Cook until the potatoes are very tender, about 15-20 minutes.
⏱️ 20 min
- 4
While the potatoes are cooking, make the fish filling. In a large pan or Dutch oven, add 1 tablespoon neutral oil and 2 tablespoons butter over medium heat. Once the butter is melted and shimmering, add the diced shallots. Cook for 2-3 minutes until softened.
⏱️ 5 min
- 5
Add the sliced leeks and diced fennel to the pan with the shallots. Sauté the vegetables, stirring occasionally, until the leeks are tender, about 8-10 minutes. Season the vegetables with salt.
⏱️ 10 min
- 6
Sprinkle 2 tablespoons all-purpose flour over the sautéed vegetables. Cook for 2 minutes, stirring constantly to form a roux.
⏱️ 2 min
- 7
Slowly whisk in 1 1/2 cups milk until fully incorporated and smooth. Then, whisk in 1 cup cream. Season the mixture with white pepper and 1/4 teaspoon grated nutmeg. Bring the sauce to a gentle simmer and cook for 3 minutes, stirring, until the sauce has thickened.
⏱️ 5 min
- 8
Remove the pan from the heat. Add the diced fish, the chopped herbs (dill, parsley, tarragon), and the zest of 1/2 lemon to the sauce. Stir well to combine. Set aside.
⏱️ 3 min
- 9
Once the potatoes are cooked, drain them thoroughly. Pass the drained potatoes through a potato ricer into a large bowl. To the riced potatoes, add 4 tablespoons salted butter, 3 egg yolks, and salt to taste. Mash thoroughly until smooth and creamy.
⏱️ 10 min
- 10
Assemble the Parmentier de Poisson: Spoon the fish filling mixture into an oval baking dish (approximately 9x13 inches), spreading it evenly across the bottom.
⏱️ 3 min
- 11
Pipe the mashed potatoes over the fish filling, or spoon it on and spread it evenly to cover the filling completely. Using a palette knife or the back of a spoon, create a decorative scale pattern on top of the mashed potato layer.
⏱️ 5 min
- 12
Bake the assembled dish in the preheated oven at 375°F for 35 minutes or until the top is golden brown and bubbling around the edges.
⏱️ 35 min•🌡️ 375
- 13
Remove from the oven and let it rest for a few minutes before serving. Enjoy this comforting, traditional French fish pie.
⏱️ 5 min
Kitchen Tools
Parmentier de Poisson
For the Mashed Potatoes
- 4 russet potatoes
- 4 tablespoons salted butter
- 3 egg yolks
- to taste salt
- to taste white pepper
For the Fish Filling
- 1 large leek
- 2 shallots
- 1/2 bulb fennel
- 1 pound fish, of your choice (e.g., salmon, cod, halibut)
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon neutral oil
- 1 tablespoon dill, chopped
- 1 tablespoon parsley, chopped
- 1/2 tablespoon tarragon, chopped
- 1 1/2 cups milk
- 1 cup cream
- 1/2 lemon zest
- to taste salt
- to taste white pepper
- 1/4 teaspoon nutmeg, grated
Instructions
- 1
Preheat your oven to 375°F. Prepare the vegetables for the filling: finely dice the 2 shallots. Slice the 1 large leek into thin rounds. Cut the 1/2 bulb fennel, removing the core, and then dice it. Roughly chop the 1 tablespoon dill, 1 tablespoon parsley, and 1/2 tablespoon tarragon together.
⏱️ 10 min•🌡️ 375 - 2
Prepare the fish by cutting the 1 pound fish of your choice into bite-sized pieces.
⏱️ 5 min - 3
Prepare the potatoes: peel the 4 russet potatoes and dice them into approximately 1-inch cubes. Place the diced potatoes into a large pot of cold, salted water and bring to a boil. Cook until the potatoes are very tender, about 15-20 minutes.
⏱️ 20 min - 4
While the potatoes are cooking, make the fish filling. In a large pan or Dutch oven, add 1 tablespoon neutral oil and 2 tablespoons butter over medium heat. Once the butter is melted and shimmering, add the diced shallots. Cook for 2-3 minutes until softened.
⏱️ 5 min - 5
Add the sliced leeks and diced fennel to the pan with the shallots. Sauté the vegetables, stirring occasionally, until the leeks are tender, about 8-10 minutes. Season the vegetables with salt.
⏱️ 10 min - 6
Sprinkle 2 tablespoons all-purpose flour over the sautéed vegetables. Cook for 2 minutes, stirring constantly to form a roux.
⏱️ 2 min - 7
Slowly whisk in 1 1/2 cups milk until fully incorporated and smooth. Then, whisk in 1 cup cream. Season the mixture with white pepper and 1/4 teaspoon grated nutmeg. Bring the sauce to a gentle simmer and cook for 3 minutes, stirring, until the sauce has thickened.
⏱️ 5 min - 8
Remove the pan from the heat. Add the diced fish, the chopped herbs (dill, parsley, tarragon), and the zest of 1/2 lemon to the sauce. Stir well to combine. Set aside.
⏱️ 3 min - 9
Once the potatoes are cooked, drain them thoroughly. Pass the drained potatoes through a potato ricer into a large bowl. To the riced potatoes, add 4 tablespoons salted butter, 3 egg yolks, and salt to taste. Mash thoroughly until smooth and creamy.
⏱️ 10 min - 10
Assemble the Parmentier de Poisson: Spoon the fish filling mixture into an oval baking dish (approximately 9x13 inches), spreading it evenly across the bottom.
⏱️ 3 min - 11
Pipe the mashed potatoes over the fish filling, or spoon it on and spread it evenly to cover the filling completely. Using a palette knife or the back of a spoon, create a decorative scale pattern on top of the mashed potato layer.
⏱️ 5 min - 12
Bake the assembled dish in the preheated oven at 375°F for 35 minutes or until the top is golden brown and bubbling around the edges.
⏱️ 35 min•🌡️ 375 - 13
Remove from the oven and let it rest for a few minutes before serving. Enjoy this comforting, traditional French fish pie.
⏱️ 5 min