Ingredients
800g potatoes, peeled and chopped
400g white fish or salmon (cod, pollock, pike, etc.)
2 vegetable bouillon cubes
100ml milk
50g butter, plus extra for topping
2 tablespoons crème fraîche
2 eggs
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
Pinch of ground nutmeg
Instructions
- Boil potatoes in salted water for about 30 minutes until soft. Drain and mash.
- Meanwhile, poach the fish in a pot with water and bouillon cubes for about 10 minutes. Remove bones and flake into small pieces.
- Chop parsley and mix with the flaked fish.
- In a small saucepan, heat butter and milk until melted. Mix into the mashed potatoes.
- Stir in crème fraîche, eggs, salt, pepper, and nutmeg into the mash until creamy.
- In a baking dish, layer half the mashed potatoes, then the fish-parsley mixture, then top with the remaining mash.
- Dot with butter and bake at 180°C (350°F) for 40 minutes until golden and bubbling.
- Let rest a few minutes before serving. Enjoy warm.
Notes
- Use cod, haddock, or smoked fish for different flavor profiles.
- Add cooked leeks, spinach, or peas to the fish layer.
- Top with grated Gruyère or Parmesan for a cheesy crust.
- Swap parsley with dill or chives for variation.
- Use dairy-free milk, butter, and crème fraîche as needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 130mg
