Fish Parmentier (English Fish Pie)
Fish Parmentier (English Fish Pie) is a medium English recipe that serves 4. 571 calories per serving. Recipe by Amour de cuisine Soulef on YouTube.
Prep: 20 min | Cook: 1 hr 5 min | Total: 1 hr 45 min
Cost: $10.98 total, $2.74 per serving
Ingredients
- 30 g Unsalted butter (Divided: 15 g for the roux, 15 g for the mash)
- 30 g All-purpose flour (For the roux)
- 1 unité Medium onion (Finely sliced)
- 2 c. à soupe Fresh chives (Chopped)
- 150 g Frozen peas
- 100 g Corn kernels (frozen or canned)
- 300 g Smoked haddock fillets (or pollock) (Cut into 2 cm pieces)
- 300 ml Whole milk
- 800 g Floury potatoes (Russet type) (About 4 medium, peeled and cubed)
- 150 g Sharp cheddar, grated (Divided: 100 g in the mash, 50 g for the topping)
- 1 c. à café Salt
- 0.5 c. à café Ground black pepper
Instructions
Prepare the ingredients
Thinly slice the onion, chop the chives, cut the fish into 2 cm pieces, peel and cube the potatoes.
Time: PT10M
Cook the potatoes
Place the potato cubes in a large pot of cold salted water, bring to a boil and cook 15‑20 minutes until tender.
Time: PT20M
Prepare the béchamel
Melt 15 g butter in a medium saucepan over medium heat, add the flour and sliced onion, cook 2‑3 minutes until the mixture turns a light golden color. Gradually whisk in the milk, stirring continuously to avoid lumps, then season with salt, pepper and half the grated cheddar.
Time: PT10M
Incorporate the fish and vegetables
Add the haddock pieces, peas and corn to the béchamel, simmer 3‑4 minutes until the fish is just cooked. Adjust seasoning if needed.
Time: PT5M
Mash the potatoes
Drain the potatoes, return them to the pot, add 15 g butter, 100 ml hot milk, the remaining grated cheddar and mash until smooth and creamy. Salt and pepper to taste.
Time: PT5M
Assemble the Parmentier
Spread the fish filling into the baking dish, level evenly. Top with the mashed potatoes, smooth the surface with a spatula and sprinkle the remaining cheddar.
Time: PT5M
Bake
Preheat the oven to 200°C. Bake the dish 20‑25 minutes until the top is nicely browned and the sauce bubbles slightly at the edges.
Time: PT25M
Temperature: 200°C
Rest before serving
Remove the dish from the oven, let rest 5 minutes before serving so the portions hold together.
Time: PT5M
Nutrition Facts
- Calories
- 571
- Protein
- 27 g
- Carbohydrates
- 55 g
- Fat
- 39 g
- Fiber
- 4 g
Dietary info: Pescatarian, Contains gluten, Contains dairy
Allergens: Milk, Cheese, Fish, Gluten
Ingredient Substitutions
- Instead of Unsalted butter: Margarine, Olive oil (for the mash)
- Instead of All-purpose flour: Cornstarch (½ dose)
- Instead of Medium onion: Shallot
- Instead of Fresh chives: Flat-leaf parsley, Green onions
- Instead of Frozen peas: Fresh peas
- Instead of Corn kernels (frozen or canned): Fresh corn
- Instead of Smoked haddock fillets (or pollock): Cod, Hake, Peeled shrimp
- Instead of Whole milk: Light cream, Unsweetened almond milk
- Instead of Floury potatoes (Russet type): Yukon Gold potatoes
- Instead of Sharp cheddar, grated: Gruyère, Emmental
Equipment Needed
- Large pot
- Medium saucepan
- Wooden spoon or spatula
- Mixing bowl
- Baking dish (20 × 30 cm)
- Oven
- Cheese grater
- Chef's knife
- Cutting board
- Colander
- Measuring tools (cups and spoons)
Critical Steps — Do Not Skip
- Make a lump‑free béchamel
- Cook the fish just to the point of doneness so it stays tender
- Achieve a golden, crispy crust in the oven
Chef Tips from the Video
- Using lightly smoked haddock adds depth of flavor without being overpowering.
- Add a pinch of nutmeg to the béchamel for a subtle note.
- For an even creamier texture, replace 50 ml of milk with sour cream.
Troubleshooting
The béchamel forms lumps.
Remove from heat, whisk vigorously and add a little cold milk in a stream until smooth.
The fish becomes dry.
Cook the filling only 3‑4 minutes; the fish will finish cooking in the oven with the mash.
The top does not brown.
Sprinkle an extra layer of cheddar and place the dish under the broiler for 2‑3 minutes while watching.
Storage
Refrigerator: Store in an airtight container 2‑3 days.
Freezer: Wrap the cooled dish in cling film and freeze 1‑2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the béchamel and mash the day before, keep them separate in the refrigerator.
- Assemble the dish, cover with cling film and refrigerate up to 24 hours before baking.
- The dish reheats very well in the oven at 180°C for 20 minutes.
Frequently Asked Questions
What is the cultural significance and history of Fish Parmentier (English Fish Pie) in English cuisine?
Fish Parmentier (English Fish Pie) traces its roots to 19th‑century England, where mashed potato toppings were used to stretch scarce meat and fish supplies. It became a comforting staple in coastal towns, symbolising frugality and the British love of hearty, layered casseroles. Today it is celebrated as a nostalgic dish that reflects England’s maritime heritage.
What are the traditional regional variations of Fish Parmentier (English Fish Pie) in England, such as in Cornwall or Yorkshire?
In Cornwall, the pie often incorporates locally caught cod and a splash of cream, while the topping may include a blend of potatoes and swede. Yorkshire versions sometimes add smoked haddock and a dash of ale to the béchamel for depth. Each region adapts the core concept to its native fish and preferred seasonings.
What is the authentic traditional way Fish Parmentier (English Fish Pie) is served in English households?
Traditionally, Fish Parmentier (English Fish Pie) is served hot straight from the oven, accompanied by a simple green salad or steamed carrots. It is often presented on a rustic ceramic dish, allowing the cheesy béchamel and golden mashed potato crust to be visible. A drizzle of lemon juice at the table adds a bright finish.
On what occasions or celebrations is Fish Parmentier (English Fish Pie) traditionally associated in English culture?
Fish Parmentier (English Fish Pie) is a popular choice for family gatherings, especially during winter holidays like Christmas and New Year’s when hearty meals are prized. It also appears at seaside festivals celebrating local fisheries. Its comforting nature makes it a go‑to dish for cozy Sunday lunches.
How does Fish Parmentier (English Fish Pie) fit into the broader English cuisine tradition of casseroles and pies?
English cuisine has a long tradition of layered casseroles and pies that combine protein with a creamy sauce and a starchy topping, such as Shepherd’s Pie and Steak and Kidney Pie. Fish Parmentier (English Fish Pie) follows this pattern, using fish instead of meat and a cheesy béchamel to reflect England’s coastal influences, thereby expanding the classic casserole repertoire.
What are the authentic traditional ingredients for Fish Parmentier (English Fish Pie) versus acceptable substitutes?
Authentic ingredients include fresh white fish like cod or haddock, unsalted butter, all‑purpose flour, medium onion, fresh chives, frozen peas, corn, and a cheddar‑infused béchamel topped with mashed potatoes. Acceptable substitutes are salmon or pollock for the fish, whole‑milk yogurt instead of some of the butter for a lighter sauce, and sweet potato mash for a different colour and flavour while keeping the dish recognisable.
What other English dishes pair well with Fish Parmentier (English Fish Pie) for a balanced meal?
A crisp English coleslaw or a simple buttered green bean almondine complements the richness of Fish Parmentier (English Fish Pie). A side of minted peas or a light cucumber‑mint salad adds freshness. For a fuller spread, serve with traditional English brown bread or a crusty sourdough loaf.
What are the most common mistakes to avoid when making Fish Parmentier (English Fish Pie) at home?
Common pitfalls include overcooking the fish, which makes it dry, and under‑seasoning the béchamel, leading to a bland sauce. Another mistake is spreading the mashed potato topping too thin, which prevents the desirable golden crust. Ensuring the oven is pre‑heated and baking until the top is bubbling and browned avoids a soggy finish.
Why does this Fish Parmentier (English Fish Pie) recipe use a cheesy béchamel sauce instead of a plain white sauce?
The cheesy béchamel adds depth and richness that balances the delicate flavor of the fish, while the cheese creates a slightly crisp, caramelised crust when baked. A plain white sauce would lack the savory complexity and visual appeal that the cheese provides, making the dish less satisfying in the context of traditional English comfort food.
What does the YouTube channel Amour de cuisine Soulef specialize in?
The YouTube channel Amour de cuisine Soulef specializes in home‑cooked, family‑style recipes that blend classic French techniques with international comfort foods. The creator focuses on step‑by‑step demonstrations, emphasizing accessible ingredients and clear, visual instruction for viewers of all skill levels.
Last updated: August 24, 2026
