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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.

81K 4.3/5 based on 16 reviews

Last modified on: February 20^th 2019

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For 2 fillets, you will need:

1 25 g shallot
2 25 g onion
3 ½ garlic clove
4 25 g butter
5 60 g dry white wine
6 2 sprigs parsley
7 ¼ lemon
8 2 tablespoons breadcrumbs
9 1 tablespoon olive oil
10 2 fillets fish
Total weight: 518 grams

Change these quantities to make: 2 fillets 4 fillets 8 fillets 12 fillets

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
33 min.	34 min.	1 hour 7 min.

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Step by step recipe

Stage 1 - 10 min.

Prepare 25 g shallot and 25 g onion, and peel ½ garlic clove.

Stage 2 - 4 min.

Chop these finely.

Stage 3 - 3 min.

Melt 25 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.

Stage 5 - 1 min.

Pour 60 g 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 2 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 ¼ lemon.

Blend together.

Stage 9 - 3 min.

Transfer the mixture to a bowl and add 2 tablespoons breadcrumbs and 1 tablespoon olive oil.

Mix to make a thick paste, adding more breadcrumbs if necessary. Set aside.

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.

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.

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.

Keeping

Should be eaten immediately.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
669 Kcal or 2,801 Kj	55 gr	30 gr	37 gr
33 %	21 %	3 %	6 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
129 Kcal or 540 Kj	11 gr	6 gr	7 gr
6 %	4 %	1 %	1 %

Per fillet
Energetic value	Proteins	Carbohydrates	Fats
334 Kcal or 1,398 Kj	27 gr	15 gr	18 gr
17 %	11 %	1 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Sulfites, Gluten, leaven, Fish

How much will it cost?

For 2 fillets : 3.90 €
Per fillet : 1.95 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Hot box cheese , Tartiflette, Saltimbocca, Spaghetti with mussels and basil, Rabbit terrine, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Algerian brik rolls, Langoustine gratin, Coleslaw, Vegetable rosette tart, Filet mignon with mustard and tarragon sauce, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Clementine confectioner's custard, Cantucci di Prato, Chocolate eclairs, Tomato tatin, ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: Creamy cauliflower with smoked salmon, Chinese Soup, Ham and endives au gratin, Spinach brik parcels, "Au vert" beef, ... All