Fish Parmentier (English Fish Pie)

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

1. Prepare the ingredients

   Thinly slice the onion, chop the chives, cut the fish into 2 cm pieces, peel and cube the potatoes.

   Time: PT10M

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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