Hachis Parmentier
From the one star french chef Patrick Asfaux
4.9/5 (11 votes)
Prepare time :
Cooking time :
Total time :
Hachis Parmentier for 8 guests Cooking time :
Total time :
- 1 kg 200 of cooked pot-au-feu meat
- 50 gr of parsley
- 2 sweet onions (Roscoff variety)
- 50 gr of fatty bacon
- 10 cl of red Porto wine
- 30 gr golden breadcrumbs
- 4 dl of pot-au-feu stock
- salt, freshly ground pepper
- For the mashed potatoes:
- 1 kg of potatoes
- 80 gr of butter
- 2 dl of milk
- Salt and nutmeg
Progression
Make classic mashed potatoes using 1 kg of cooked potatoes, 80 gr of butter and 2 dl of milk. Season with salt and nutmeg.
Mince the beef and mix it with the chopped parsley and the bacon. Season with salt and freshly ground pepper.
Finely chop the 2 onions, sweat them in some butter for 10 min without letting them brown. Season and then add the Porto wine. Cook for another 5 min. Add the stock and bring to a boil. Add the minced meat and cook in the oven for 45 min at 350°F (180°C or th6).
Once the Hachis Parmentier is done, there should be no juices left and the consistency should be quite airy.
Place a layer of mashed potatoes in a terracotta or porcelain dish, alternate with layers of meat until you finish with a layer of mashed potatoes. Use a spatula to draw waves on the puree as a decoration, cover with breadcrumbs and sprinkle with several bits of butter.
Cook in a hot oven at a temperature of 425°F (220°C or th8) until the top of the Hachis Parmentier becomes a golden brown.
Serve with a curly endive salad and garlic croutons, for example.
The Hachis Parmentier can be declined into an infinity of different recipes, using the mashed potato base: with fish, scallops, foie gras, game, etc…
My favourite recipe for Hachis Parmentier includes mashed black pudding and thin foie gras slices…
Mince the beef and mix it with the chopped parsley and the bacon. Season with salt and freshly ground pepper.
Finely chop the 2 onions, sweat them in some butter for 10 min without letting them brown. Season and then add the Porto wine. Cook for another 5 min. Add the stock and bring to a boil. Add the minced meat and cook in the oven for 45 min at 350°F (180°C or th6).
Once the Hachis Parmentier is done, there should be no juices left and the consistency should be quite airy.
Place a layer of mashed potatoes in a terracotta or porcelain dish, alternate with layers of meat until you finish with a layer of mashed potatoes. Use a spatula to draw waves on the puree as a decoration, cover with breadcrumbs and sprinkle with several bits of butter.
Cook in a hot oven at a temperature of 425°F (220°C or th8) until the top of the Hachis Parmentier becomes a golden brown.
Serve with a curly endive salad and garlic croutons, for example.
The Hachis Parmentier can be declined into an infinity of different recipes, using the mashed potato base: with fish, scallops, foie gras, game, etc…
My favourite recipe for Hachis Parmentier includes mashed black pudding and thin foie gras slices…
credits photo : © Couet Ivan - A.F.Touch-cuisine
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