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Le Chaudron recipe
Parmentier de poisson à la patate douce
Fish pie with sweet potato topping
⏱ 50 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)cod fillets
2sweet potatoes
1onion
200 ml (¾ cup)2% milk
40 g (1½ oz)grated reduced-fat cheese
1 tbspolive oil
1squeeze of lemon juice
1 sprigparsley
- 600 g (21 oz) cod fillets
- 2 sweet potatoes
- 1 onion
- 200 ml (¾ cup) 2% milk
- 40 g (1½ oz) grated reduced-fat cheese
- 1 tbsp olive oil
- 1 squeeze of lemon juice
- 1 sprig parsley
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
- Preheat the oven to 190 °C (375 °F). Cook the cubed sweet potatoes 20 min in salted boiling water.
- Mash the drained sweet potatoes with the hot milk and a little olive oil until smooth.
- Sweat the sliced onion in the skillet, then add the flaked cod and cook 5 min over low heat.
- Add a squeeze of lemon juice and the chopped parsley, and season lightly with salt and pepper.
- Spread the fish in the dish, cover with the sweet potato purée and sprinkle with reduced-fat grated cheese.
- Bake 20 min until golden and slightly crisp. Serve hot right away.
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