For kids and grown ups – Cod hachis parmentier with wild mushrooms and sweet potatoes
Pour les petits et les grands – Hachis parmentier de merlan aux champignons sauvages et patates douces
When talking about hachis parmentier, most French people think beef and potatoes which is the traditional dish. The English equivalent is “shepherd’s pie” (another version here). I like to keep traditional dishes traditional and not change them around, but I would call this a “variation” of the traditional dish.
I don’t eat red meat and sweet potatoes and yams are more nutritious than regular potatoes since they seem to have more fibers and vitamin A than regular potatoes, so a good reason to consume them. This parmentier would be a healthier variation of the traditional one…and as delicious if you like fish of course.
It’s not rare to find hachis parmentiers made with chicken or duck confit nowadays and most restaurants do serve variations too.
Ingredients for 4
- 1 lb cod, diced in about 1 inch pieces
- 1/2 lb yams, peeled and cubed
- 21.16 oz (or 600 g) mixture of sweet potatoes and yukon gold potatoes, peeled and cubed
- 1/2 lb wild mushroom mixture (shitakee, chanterelles, etc…), cut in medium sized pieces
- 2.11 oz (or 60 g) butter
- 3.38 fl oz (or 10 cl) milk + extra for cooking the potatoes
- 1 garlic clove, crushed
- 1/2 small onion, finely sliced
- 2 tbs mixed chopped herbs (basil, parsley, chives, tarragon, etc…)
- 2 tbs olive oil
- 2 tbs breadcrumbs
- salt and pepper
Cook potatoes and yams in milk at low heat until tender.
Heat 1 tbs olive oil in a pan, add onion and let it sweat for about 10 minutes, add mixed herbs and cod, salt and pepper and let cook until cod is ready. In another pan, heat 1 tbs olive oil, add garlic and stir for a few seconds until fragrant. Add mushrooms at high heat and let cook for a few minutes.
Mash potatoes and put them back in the pot, add milk, butter, salt and better still stirring.
In individual buttered ramequins or a large buttered dish, place one layer of the fish mixture, top it with mushrooms, then with a generous amount of potatoes. Sprinkle with a thin layer of breadcrumbs and cook in a pre-heated oven at 270F for about 20-25 minutes or until the top is golden brown.
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