Fish "à la Bordelaise"

A recipe from cooking-ez.com

For 4 fillets, you will need:

• 1 50 g shallot
• 2 50 g onion
• 3 1 garlic clove
• 4 50 g butter
• 5 120 ml dry white wine
• 6 4 sprigs parsley
• 7 ½ lemon
• 8 3 tablespoons breadcrumbs
• 9 2 tablespoons olive oil
• 10 4 fillets fish
• Total weight: 1,020 grams

Times:

Preparation	Cooking	Start to finish
33 min.	34 min.	1 hour 7 min.

Step by step recipe

• 1: Prepare 50 g shallot and 50 g onion, and peel 1 garlic clove.
• 2: Chop these finely.
• 3: Melt 50 g butter in a small frying pan until it froths.
• 4: Add the chopped shallot, onion and garlic. Salt and pepper and mix well.
  Cook for 1 minute without colouring.
• 5: Pour 120 ml dry white wine into the pan, mix well and turn the heat down slightly.
• 6: Leave to cook gently until all there is no liquid left in the pan. Set aside.
• 7: Prepare 4 sprigs parsley, keeping only the leaves.
• 8: Put into a high-sided container: the cooked onions, parsley, salt, pepper and the juice of ½ lemon.
  Blend together.
• 9: Transfer the mixture to a bowl and add 3 tablespoons breadcrumbs and 2 tablespoons olive oil.
  Mix to make a thick paste, adding more breadcrumbs if necessary. Set aside.
• 10: Preheat the oven to 360°F (180°C).
  Prepare the fish fillets. Rinse and dry, then remove the skin and any remaining bones.
  Salt and pepper on both sides.
• 11: Spread the topping mixture in a fairly thin, even layer on each fillet.
  The best tool for this job is a palette-knife, if you have one.
• 12: Generously butter an oven-proof dish.
• 13: Lay the fish in the dish, crust uppermost.
• 14: Bake for about 15 minutes (this will depend on the thickness of your fillets) and finish under the grill to give them the important browned top.
• 15: Serve on hot plates and trickle a little lemon juice over just before serving.

Remarks

The breadcrumb topping can be prepared in advance as it keeps and freezes well.
From this basic recipe many variations are possible: red wine instead of white, coriander or chervil instead of parsley, etc.

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