Fish "à la Bordelaise"

A recipe from cooking-ez.com
77K4.3 February 20th 2019
Fish "à la Bordelaise"
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For 4 fillets, you will need:

Times:

PreparationCookingStart to finish
33 min.34 min.1 hour 7 min.

Step by step recipe

1Prepare 50 g shallot and 50 g onion, and peel 1 garlic clove.Fish "à la Bordelaise" : etape 25
2Chop these finely.Fish "à la Bordelaise" : etape 25
3Melt 50 g butter in a small frying pan until it froths.Fish "à la Bordelaise" : etape 25
4Add the chopped shallot, onion and garlic. Salt and pepper and mix well.

Cook for 1 minute without colouring.
Fish "à la Bordelaise" : etape 25
5Pour 120 ml dry white wine into the pan, mix well and turn the heat down slightly.Fish "à la Bordelaise" : etape 25
6Leave to cook gently until all there is no liquid left in the pan. Set aside.Fish "à la Bordelaise" : etape 25
7Prepare 4 sprigs parsley, keeping only the leaves.Fish "à la Bordelaise" : etape 25
8Put into a high-sided container: the cooked onions, parsley, salt, pepper and the juice of ½ lemon.

Blend together.
Fish "à la Bordelaise" : etape 25
9Transfer 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.
Fish "à la Bordelaise" : etape 25
10Preheat 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.
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11Spread 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.
Fish "à la Bordelaise" : etape 25
12Generously butter an oven-proof dish.Fish "à la Bordelaise" : etape 25
13Lay the fish in the dish, crust uppermost.Fish "à la Bordelaise" : etape 25
14Bake 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.Fish "à la Bordelaise" : etape 25
15Serve on hot plates and trickle a little lemon juice over just before serving.Fish "à la Bordelaise" : etape 25

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.
View this recipe : https://cooking-ez.com/poissons/recipe-fish-a-la-bordelaise.php
May 22th 2024.
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