Fish "à la Bordelaise"
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.
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.
6,1664.3/5 for 6 ratings
Last modified on: February 20th 2019
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
How long does it take?
Time required for this recipe:
Keeping: Should be eaten immediately.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 33 min. | 34 min. | 1 hour 7 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 10 min.
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.
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.
Blend together.
Stage 9 - 3 min.
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.
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.
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.
From this basic recipe many variations are possible: red wine instead of white, coriander or chervil instead of parsley, etc.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,294 Kcal or 5,418 Kj | 109 gr | 51 gr | 73 gr |
| 65 % | 42 % | 5 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 127 Kcal or 532 Kj | 11 gr | 5 gr | 7 gr |
| 6 % | 4 % | <1 % | 1 % |
| Per fillet | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 324 Kcal or 1,357 Kj | 27 gr | 13 gr | 18 gr |
| 16 % | 10 % | 1 % | 3 % |
How much will it cost?
- For 4 fillets : 7.78 €
- Per fillet : 1.95 €
Source
Home made.More recipes?
This recipe uses (among others) | Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Langoustine gratin, Pan-fried salmon with white cabbage, Scallops with cabbage julienne, Spaghetti with mushrooms, Purple artichokes braised in white wine, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Stock-pot fish , Lemon and grated apple tart, Elsa's Comtoise galette, Leek and tuna loaf, Pistachio shortbread biscuits, ... All |
| Shallot: You can get more informations, or check-out other recipes which use it, for example: Mixed tomato salad, Shallot confit tart, Blanquette of veal, Cretan-style salmon , How to slow cook meat, ... All |
| Onion: You can get more informations, or check-out other recipes which use it, for example: Chicken with rice and leeks, Fish in white wine, Oven omelette, Carbonnade, Mussels marinière, ... All |
Other recipes you may also like
![[Chocolate sauce]](/images/vignettes_150/46.jpg)
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.66,4174/5 for 1 ratings 32 min.
![[Sausage mushroom and cheese crumble]](/images/vignettes_150/57.jpg)
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.86,861 24.6/5 for 14 ratings 3 hours
![[Sesame fried scampi]](/images/vignettes_150/77.jpg)
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.94,0315/5 for 1 ratings 33 min.
![[Ramekins of duchess potatoes]](/images/vignettes_150/96.jpg)
Ramekins of duchess potatoes
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.83,630 24.6/5 for 14 ratings 2 hours 47 min.
![[How to bake blind a pastry cake ]](/images/vignettes_150/149.jpg)
How to bake blind a pastry cake
This method allows you to cook the bottom of a tart, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).27,8565/5 for 13 ratings 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-11-17)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question