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Fish Parmentier (English Fish Pie)
A creamy fish Parmentier, inspired by English cuisine, with a cheesy béchamel sauce, peas, corn, and a cheddar mashed potato topped with a baked crust.
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Cost Breakdown
Critical Success Points
- • Make a lump‑free béchamel
- • Cook the fish just to the point of doneness so it stays tender
- • Achieve a golden, crispy crust in the oven
Safety Warnings
- • Be careful of boiling water splashes when cooking the potatoes.
- • Handle raw fish with separate utensils to avoid cross‑contamination.
- • Use kitchen gloves or a mitt to remove the hot dish from the oven.
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