Recipe detail

Name: Fish Parmentier
Yield: 10
Cuisine: French
Ingredients: 1.5000 kg; 45.0000 g; 150.0000 ml; 200.0000 ml; 15.0000 g; 150.0000 g; 1.0000 kg; 10.0000 g; 2.0000 g

Fish Fish Parmentier

28. 2. 2026

Author: Chloé Lasseron

Company: Retigo

Food category: Fish

Cuisine: French

Download PDF Download BR2

Program steps

Preheating:
90 °C

To view the entire table, move the table to the right.

Steaming

Termination by core probe temperature

63 °C

90 °C

80 %

Steaming

Termination by time

00:30 hh:mm

99 °C

80 %

Hot air

100 %

Termination by time

00:35 hh:mm

200 °C

100 %

Ingredients - number of portions - 10

Name	Value	Unit
potatoes	1.5	kg
butter soft	45	g
crème fraîche	150	ml
Whole milk lukewarm	200	ml
fresh dill	15	g
grated Emmental cheese	150	g
cod 4x boneless fillets	1	kg
salt	10	g
freshly ground black pepper, ground	2	g

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cu, F, Fe, I, K, Mg, Mn, Na, P, Zn
Vitamins: A, B, B6, C, D, E, K

Nutritional value of one portion	Value
Energy	565.6 kJ
Carbohydrate	28.9 g
Fat	9.6 g
Protein	24.9 g
Water	4.2 g

Directions

Cook the poached cod fillets, shredding them coarsely, and add the dill.

Peel and cook the potatoes in a perforated GN container.

Mash the potatoes and gradually add the butter, cream, and hot milk to obtain a smooth purée.

Butter a dish and evenly place the shredded fish with dill at the bottom, completely covering it with the potato purée.

Sprinkle with grated Emmental cheese and place in the oven.

Recommended accessories

GN container Stainless steel perforated