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Le Chaudron recipe
Parmentier de poisson
Fish shepherd's pie
⏱ 50 minServes 4Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)cod fillet
800 g (28 oz)potatoes
200 ml (¾ cup)milk
50 g (2 oz)butter
2shallots, chopped
200 ml (¾ cup)heavy cream
60 g (2 oz)grated Comté
- 500 g (18 oz) cod fillet
- 800 g (28 oz) potatoes
- 200 ml (¾ cup) milk
- 50 g (2 oz) butter
- 2 shallots, chopped
- 200 ml (¾ cup) heavy cream
- 60 g (2 oz) grated Comté
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Boil the peeled potatoes for 25 minutes and mash with the milk and butter.
- Poach the cod in simmering milk for 8 minutes, drain and flake.
- Cook the shallots for 3 minutes, then add the fish and cream.
- Spread in a gratin dish.
- Cover the fish with smooth mashed potatoes and sprinkle the whole surface with grated Comté.
- Bake at 200°C (400°F) for 20 minutes until golden. Serve hot.
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