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Fish "à la Bordelaise"

Name: Fish "à la Bordelaise"
Prep time: 33 min
Cook time: 34 min
Total time: 1 h 7 min
Yield: 4 fillets
Cuisine: French
Ingredients: 50 g shallot; 50 g onion; 1 garlic clove; 50 g butter; 120 ml dry white wine; 4 sprigs parsley; ½ lemon; 3 tablespoons breadcrumbs; 2 tablespoons olive oil; 4 fillets fish

Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown.

It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better.

113 K 4.3/5 (16 reviews)627705

Duration

1 hour 7 min.

Difficulty

Easy

Last modified on: February 20^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

35 min.

Cooking

35 min.

All in all

1 hour 7 min.

Preparation 35 min.

Cooking 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Prepare 50 g shallot and 50 g onion, and peel 1 garlic clove.

Stage 2 - ⌛ 4 min.

Chop these finely.

Stage 3 - ⌛ 3 min.

Melt 50 g butter in a small frying pan until it froths.

Stage 4 - ⌛ 1 min.

Add the chopped shallot, onion and garlic. Salt and pepper and mix well.

Cook for 1 minute without colouring.

Stage 5 - ⌛ 1 min.

Pour 120 ml dry white wine into the pan, mix well and turn the heat down slightly.

Stage 6 - ⌛ 15 min.

Leave to cook gently until all there is no liquid left in the pan. Set aside.

Stage 7 - ⌛ 3 min.

Prepare 4 sprigs parsley, keeping only the leaves.

Stage 8 - ⌛ 3 min.

Put into a high-sided container: the cooked onions, parsley, salt, pepper and the juice of ½ lemon.

Blend together.

Stage 9 - ⌛ 3 min.

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.

Stage 10 - ⌛ 5 min.

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.

Stage 11 - ⌛ 2 min.

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.

Stage 12 - ⌛ 1 min.

Generously butter an oven-proof dish.

Stage 13 - ⌛ 1 min.

Lay the fish in the dish, crust uppermost.

Stage 14 - ⌛ 15 min.

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.

Stage 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.

Keeping: Should be eaten immediately.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	10 g RDI=16 %	5 g RDI=2 %	7 g RDI=10 %	126 kcal RDI=6 %	531 kJ RDI=6 %
Per fillet	27 g RDI=42 %	12 g RDI=5 %	18 g RDI=25 %	323 kcal RDI=16 %	1,355 kJ RDI=16 %
Whole recipe	108 g RDI=167 %	51 g RDI=19 %	72 g RDI=100 %	1,294 kcal RDI=65 %	5,419 kJ RDI=65 %