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.
30,1324.5/5 for 10 ratings
Grade this recipe: Last modified on: February 20th 2019
For 4 fillets, you will need:
- 0
50 g shallot - 1
50 g onion - 2
1 garlic clove - 3
50 g butter - 4
120 ml dry white wine - 5
4 sprigs parsley - 6
½ lemon - 7
3 tablespoons breadcrumbs - 8
2 tablespoons olive oil - 9
4 fillets fish - Total weight: 1,020 grams
How long does it take?
Time required for this recipe:
| 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 ... ?
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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.
Keeping:
Should be eaten immediately.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 €
Note : These prices are only approximate.
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: Rabbit terrine, Cod loin with saffron, Cheese tart, Mushrooms on toast, French style, Express sauerkraut, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Breton galettes (pancakes), Green beans with tomatoes, Potato Waffles with Smoked Salmon, Lille style chicken, Lime confectioner's custard (pastry cream), ... All |
| Shallot: You can get more informations, or check-out other recipes which use it, for example: Shiitake eggs, Shallot confit tart, Sausage and lentils "en cocotte", Escalope of veal in a cream sauce, Pâté de campagne, ... All |
| Onion: You can get more informations, or check-out other recipes which use it, for example: Vol-au-vent, Late Winter Soup with Fresh Spinach, Curried mussels with cabbage, Bolognaise lasagne, Creamy risotto with diced vegetables and flax seeds, ... All |
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