Parmentier de Poisson

35m
Serves 1
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Directions

  1. 1Chop the shallots.
  2. 2Slice the leeks.
  3. 3Dice the fennel.
  4. 4Chop the herbs (tarragon, parsley, and dill).
  5. 5Cut the fish (salmon, cod, and other white fish) into bite-sized pieces.
  6. 6Peel the potatoes.
  7. 7Cut the peeled potatoes into cubes.
  8. 8Boil the potatoes in water.
  9. 9Add oil and butter to a pan.
  10. 10Add shallots to the pan and sauté.
  11. 11Add sliced leeks to the pan and sauté until tender.
  12. 12Season with salt.
  13. 13Add flour and cook for 2 minutes.
  14. 14Slowly whisk in milk until incorporated.
  15. 15Whisk in cream and cook for 3 minutes until thickened.
  16. 16Season with white pepper.
  17. 17Add fish, lemon zest, and chopped herbs to the pan.
  18. 18Stir in well and turn off the heat.
  19. 19Rice the boiled potatoes into a bowl.
  20. 20Add butter, egg yolks, and salt to the riced potatoes.
  21. 21Mix until well combined to make mashed potatoes.
  22. 22Spoon the fish and cream mixture into a baking dish.
  23. 23Pipe the mashed potatoes over the fish mixture.
  24. 24Use a spatula to create a scalloped pattern on the mashed potato topping.
  25. 25Bake at 375°F for 35 minutes or until golden brown.

Ingredients

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

Equipment

piping bagspatulabaking dishknifecutting boardpeelerpotpanwhiskpotato ricerbowl

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