Fish Parmentier with Traditional Shallots - Featured Recipe -
Featured Recipes

Fish Parmentier with Traditional Shallots

Categories: French, Seafood
Step 1
500 g • White fish (cod, hake, pollock, etc.)
1 kg • Bintje potatoes
8 • Traditional shallots
20 g • Clarified butter
1/4 cup • dry white wine
1 tbsp • thick sour cream (15% fat)
3/4 cup • Emmental cheese
1 pinch • powdered nutmeg
• Salt
• Pepper
Cook the unpeeled potatoes in boiling salted water for 20 minutes.

Peel and finely slice the shallots.

Melt half the butter in a pan and lightly color the shallots over low heat for about five minutes.

Pour in the white wine, season with salt and pepper, and cook until all the liquid has evaporated. Put to one side.

Preheat the oven to 350 degrees F. Grease a baking dish with the rest of the butter.

Peel the potatoes and mash, while adding the sour cream and nutmeg. Season with salt and pepper to taste.

Chop the fish roughly with a knife, season with salt and pepper and spread over the base of the baking dish. Add a layer of shallots and then cover the whole withe the mashed potatoes.

Sprinkle the grated Emmental cheese over the top and cook in the oven for about 25 minutes or until golden brown.

Serve immediately.


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