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
35 min.	35 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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