Parmentier de Poisson

35 mins
Serves 1
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Directions

  1. 1Chop the shallots.
  2. 2Chop the shallots.
  3. 3Chop the shallots.
  4. 4Slice the leeks.
  5. 5Slice the leeks.
  6. 6Slice the leeks.
  7. 7Dice the fennel.
  8. 8Dice the fennel.
  9. 9Dice the fennel.
  10. 10Chop the herbs (tarragon, parsley, and dill).
  11. 11Chop the herbs (tarragon, parsley, and dill).
  12. 12Chop the herbs (tarragon, parsley, and dill).
  13. 13Cut the fish (salmon, cod, and other white fish) into bite-sized pieces.
  14. 14Cut the fish (salmon, cod, and other white fish) into bite-sized pieces.
  15. 15Cut the fish (salmon, cod, and other white fish) into bite-sized pieces.
  16. 16Peel the potatoes.
  17. 17Peel the potatoes.
  18. 18Peel the potatoes.
  19. 19Cut the peeled potatoes into cubes.
  20. 20Cut the peeled potatoes into cubes.
  21. 21Cut the peeled potatoes into cubes.
  22. 22Boil the potatoes in water.
  23. 23Boil the potatoes in water.
  24. 24Boil the potatoes in water.
  25. 25Add oil and butter to a pan.
  26. 26Add oil and butter to a pan.
  27. 27Add oil and butter to a pan.
  28. 28Add shallots to the pan and sauté.
  29. 29Add shallots to the pan and sauté.
  30. 30Add shallots to the pan and sauté.
  31. 31Add sliced leeks to the pan and sauté until tender.
  32. 32Add sliced leeks to the pan and sauté until tender.
  33. 33Add sliced leeks to the pan and sauté until tender.
  34. 34Season with salt.
  35. 35Season with salt.
  36. 36Season with salt.
  37. 37Add flour and cook for 2 minutes.
  38. 38Add flour and cook for 2 minutes.
  39. 39Add flour and cook for 2 minutes.
  40. 40Slowly whisk in milk until incorporated.
  41. 41Slowly whisk in milk until incorporated.
  42. 42Slowly whisk in milk until incorporated.
  43. 43Whisk in cream and cook for 3 minutes until thickened.
  44. 44Whisk in cream and cook for 3 minutes until thickened.
  45. 45Whisk in cream and cook for 3 minutes until thickened.
  46. 46Season with white pepper.
  47. 47Season with white pepper.
  48. 48Season with white pepper.
  49. 49Add fish, lemon zest, and chopped herbs to the pan.
  50. 50Add fish, lemon zest, and chopped herbs to the pan.
  51. 51Add fish, lemon zest, and chopped herbs to the pan.
  52. 52Stir in well and turn off the heat.
  53. 53Stir in well and turn off the heat.
  54. 54Stir in well and turn off the heat.
  55. 55Rice the boiled potatoes into a bowl.
  56. 56Rice the boiled potatoes into a bowl.
  57. 57Rice the boiled potatoes into a bowl.
  58. 58Add butter, egg yolks, and salt to the riced potatoes.
  59. 59Add butter, egg yolks, and salt to the riced potatoes.
  60. 60Add butter, egg yolks, and salt to the riced potatoes.
  61. 61Mix until well combined to make mashed potatoes.
  62. 62Mix until well combined to make mashed potatoes.
  63. 63Mix until well combined to make mashed potatoes.
  64. 64Spoon the fish and cream mixture into a baking dish.
  65. 65Spoon the fish and cream mixture into a baking dish.
  66. 66Spoon the fish and cream mixture into a baking dish.
  67. 67Pipe the mashed potatoes over the fish mixture.
  68. 68Pipe the mashed potatoes over the fish mixture.
  69. 69Pipe the mashed potatoes over the fish mixture.
  70. 70Use a spatula to create a scalloped pattern on the mashed potato topping.
  71. 71Use a spatula to create a scalloped pattern on the mashed potato topping.
  72. 72Use a spatula to create a scalloped pattern on the mashed potato topping.
  73. 73Bake at 375°F for 35 minutes or until golden brown.
  74. 74Bake at 375°F for 35 minutes or until golden brown.
  75. 75Bake at 375°F for 35 minutes or until golden brown.

Ingredients

  • 4 russet potatoes
  • 4 russet potatoes
  • 4 russet potatoes
  • 4 Tbsp salted butter
  • 4 Tbsp salted butter
  • 4 Tbsp salted butter
  • 3 egg yolks
  • 3 egg yolks
  • 3 egg yolks
  • Salt
  • Salt
  • Salt
  • White Pepper
  • White Pepper
  • White Pepper
  • 1 large leek
  • 1 large leek
  • 1 large leek
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 0.5 bulb fennel
  • 0.5 bulb fennel
  • 0.5 bulb fennel
  • 1 lb fish of your choice
  • 1 lb fish of your choice
  • 1 lb fish of your choice
  • 2 Tbsp AP flour
  • 2 Tbsp AP flour
  • 2 Tbsp AP flour
  • 2 Tbsp butter
  • 2 Tbsp butter
  • 2 Tbsp butter
  • 1 Tbsp Algae cooking club oil
  • 1 Tbsp Algae cooking club oil
  • 1 Tbsp Algae cooking club oil
  • 1 Tbsp chopped dill
  • 1 Tbsp chopped dill
  • 1 Tbsp chopped dill
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped parsley
  • 0.5 Tbsp chopped tarragon
  • 0.5 Tbsp chopped tarragon
  • 0.5 Tbsp chopped tarragon
  • 1.5 cups milk
  • 1.5 cups milk
  • 1.5 cups milk
  • 1 cup cream
  • 1 cup cream
  • 1 cup cream
  • 0.5 lemon zest
  • 0.5 lemon zest
  • 0.5 lemon zest
  • 0.25 tsp grated nutmeg
  • 0.25 tsp grated nutmeg
  • 0.25 tsp grated nutmeg

Equipment

piping bagspatulabaking dishknifecutting boardpeelerpotpanwhiskpotato ricerbowl