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The main dish, Chic bistro

Haddock parmentier

Haddock parmentier is a gratin of poached smoked haddock and homemade mashed potatoes for 6 people, easy to make with 45 minutes of active work. You prepare it entirely the day before and just bake it for 35 minutes the day of your dinner. It costs about €4.80 per person, and the key is poaching the haddock gently so it stays tender.

A gentle haddock parmentier you make the day before, it just needs to go under the broiler while you have drinks with your guests.

Haddock parmentier
For
6 people
Work
45 min
Total time
1 h 30
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€4.80
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Under a golden mashed potato crust, the poached haddock stays tender and lightly salty, softened by leeks melted in butter. The mash, made with the poaching milk, picks up a faint smoky flavor that sets it apart from a plain fish gratin. It's a bistro style dish, simple to serve, that works just as well for kids as for adults.

This is a great dish for a family dinner in fall or winter, or for a relaxed dinner with friends without any last minute stress. Since everything happens the day before, you can host calmly and enjoy drinks with your guests while the gratin bakes. Serve it with a green salad to round out the meal, followed by a simple dessert.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 1 h 05
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps, 37 min
  4. When it's time to serve Nothing to do

The day before, poach the haddock, make the mash, and assemble the full dish in the fridge. The day of, take the dish out an hour before baking so it doesn't go into the oven cold. Just before your guests arrive, bake for 30 minutes then finish under the broiler, the gratin browns while you greet everyone with drinks.

The ingredients

6 people

Fish counter

  • Smoked haddock 800 g

Dairy

  • Whole milk 60 cl
  • Butter 80 g
  • Heavy cream 15 cl
  • Grated gruyere 80 g

Fruits and vegetables

  • Starchy potatoes 1.2 kg
  • Leeks 2

Pantry

  • Bay leafoften in the pantry 1
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 2 pinch

Allergens Fish, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Bring the milk to a simmer with the bay leaf, lower in the haddock, turn off the heat, and let it poach covered, then drain it, keeping the milk. 12 min

    Taste the poaching milk, if it's too salty, dilute it with a little fresh milk.

  2. Flake the haddock, removing any bones and skin, then spread it in a baking dish with the leeks melted in butter. 15 min

    Run your fingers through each piece to catch any last bones.

  3. Cook the potatoes, mash them with the butter, cream, nutmeg, and enough poaching milk for a smooth mash. 30 min

    For a lump free mash, use a potato ricer, never a blender.

  4. Cover the haddock with the mash, score it with a fork, scatter with gruyere, cover with plastic wrap, and keep in the fridge. 8 min

    The fork marks catch the heat and brown nicely.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the dish out of the fridge an hour before baking. 2 min

    A cold dish bakes unevenly in the oven and can even crack.

  2. Bake at 180 degrees for 30 minutes, then finish under the broiler until the top is nicely golden. 35 min

    Let it rest 5 minutes before serving, it cuts more cleanly.

Our tips to get it right

  • Pick starchy potatoes like russets, they soak up the poaching milk better and give you a lighter mash.
  • Don't add salt too early, the haddock and its poaching milk are already salty, taste before seasoning the mash.
  • If you run short of poaching milk for the mash, top it up with a splash of fresh whole milk rather than water, to keep the flavor.

The variations

  • Swap part of the haddock for smoked salmon for a milder, less salty version.
  • For a fish free version, replace the haddock with sauteed leeks and mushrooms, keeping the same milk for the mash.
  • For kids, blend some of the haddock right into the mash itself, so they won't see any visible pieces of fish.

What to serve it with

  • A sharply dressed green salad
  • A dry cider or crisp white wine
  • An apple tart for dessert

Storage

The parmentier keeps for 2 to 3 days in the fridge in a sealed container. It freezes well before baking, covered in its dish. Reheat in the oven at 180 degrees until hot all the way through, then finish under the broiler to re-brown the top.

Questions about this recipe

Can I use a different smoked fish instead of haddock?

Yes, smoked cod or smoked haddock fillets both work well in place of haddock. Avoid very fatty fish like salmon on its own, it makes the mash heavier.

How do I keep the mash from turning watery?

Add the poaching milk gradually while mashing the potatoes, you can always add more but not take it out. If it ends up too loose, warm it gently on the stove for a few minutes while stirring.

How many people does this dish actually serve?

This recipe is sized for 6 people as a main course. With a light starter or a heartier appetite in mind, it can also stretch to feed 7 or 8.

How do I know when the gratin is browned enough without burning it?

Stay near the oven during the broiler step, it moves fast, usually 3 to 5 minutes depending on your oven. The top should be golden in spots, not uniformly dark.

Can a gratinéed haddock parmentier be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 2 steps.

How long does it take to make a gratinéed haddock parmentier?

Allow 1 h 30 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "easy".

How many calories are in a gratinéed haddock parmentier?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a gratinéed haddock parmentier cost?

About €4.80 per person, that's €28.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Chocolate liégeois The dessert

Chic bistro

Chocolate liégeois

  • 20 min of work
  • Prepared the same day
  • Very easy, €1.70 per person

540 kcalcalculated by Kiloach

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