Fish Boulangere

Fish Boulangere recipe by Kenwood New Zealand

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Preparation Time: 15 minutes
Cooking Time: 1 Hour
Tools: Pro Slicer/Grater


  1. Fit the thin slicing plate to the High Speed Slicer Shredder and slice the onion. Heat half the oil in a frying pan and sauté the onion until pale golden.
  2. Preheat the oven to 190°C/375°F/ Gas 5. Lightly grease a 1.7 litre (3 pint) ovenproof dish with a little of the butter. Using the High Speed Slicer Shredder thinly slice the potatoes. Layer the potatoes and onions into the prepared dish, sprinkling each layer with thyme, salt and pepper.
  3. Pour over the hot stock. Cut 25g (1oz) butter into small cubes and dot over the surface. Bake for 45 minutes.
  4. Heat the remaining butter and oil in a frying pan and quickly sear the fish on both sides. Place on top of the potatoes and bake for 10 minutes. The fish should be cooked and the potatoes tender. Serve garnished with lemon wedges and sprigs of dill.



  • 1 onion, halved
  • 30ml (2 tbsp) sunflower oil
  • 65g (2½oz) butter
  • 675g (1½lb) potatoes, peeled
  • 15ml (1 tbsp) fresh thyme leaves
  • salt and freshly ground black pepper
  • 400ml (14fl oz) hot vegetable stock
  • 675g (1½lb) thick cod or haddock
  • fillet, cut into 4 pieces
  • lemon wedges and dill sprigs, to garnish

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