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Fish "à la Bordelaise"

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.

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Last modified on: February 20th 2019

For 4 fillets, you will need:

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Measures:

How long does it take?

Fulfillment
PreparationCookingStart to finish
33 min.34 min.1 hour 7 min.
Preservation:
Should be eaten immediately.
At what time?
Work this out...

Step by step recipe

Stage 1
10 min.
Fish "à la Bordelaise" : Photo of step #1 Prepare 50 g shallot and 50 g onion, and peel 1 garlic clove.
Stage 2
4 min.
Fish "à la Bordelaise" : Photo of step #2 Chop these finely.
Stage 3
3 min.
Fish "à la Bordelaise" : Photo of step #3 Melt 50 g butter in a small frying pan until it froths.
Stage 4
1 min.
Fish "à la Bordelaise" : Photo of step #4 Add the chopped shallot, onion and garlic. Salt and pepper and mix well.

Cook for 1 minute without colouring.
Stage 5
1 min.
Fish "à la Bordelaise" : Photo of step #5 Pour 120 ml dry white wine into the pan, mix well and turn the heat down slightly.
Stage 6
15 min.
Fish "à la Bordelaise" : Photo of step #6 Leave to cook gently until all there is no liquid left in the pan. Set aside.
Stage 7
3 min.
Fish "à la Bordelaise" : Photo of step #7 Prepare 4 sprigs parsley, keeping only the leaves.
Stage 8
3 min.
Fish "à la Bordelaise" : Photo of step #8 Put into a high-sided container: the cooked onions, parsley, salt, pepper and the juice of ½ lemon.

Blend together.
Stage 9
3 min.
Fish "à la Bordelaise" : Photo of step #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.
Stage 10
5 min.
Fish "à la Bordelaise" : Photo of step #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.
Stage 11
2 min.
Fish "à la Bordelaise" : Photo of step #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.
Stage 12
1 min.
Fish "à la Bordelaise" : Photo of step #12 Generously butter an oven-proof dish.
Stage 13
1 min.
Fish "à la Bordelaise" : Photo of step #13 Lay the fish in the dish, crust uppermost.
Stage 14
15 min.
Fish "à la Bordelaise" : Photo of step #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.
Stage 15
Fish "à la Bordelaise" : Photo of step #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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with mussels and basil, Rabbit terrine, How to prepare cockles, Fish in white wine, Cod loin with saffron, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Chicken breasts in a potato crust, Rosemary steamed fish, Craquelin (sweet cracker dough), Panettone, Leek and tuna loaf, ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Cod loin with saffron, Crunchy verrines, Small ratatouille with , Dipping bread with cheese, Creamy risotto with vegetables , ... All
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Ratatouille confite, Endives "bonne femme", Hamburgers, Chorba, Langoustine gratin, ... All

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