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.
86 K 4.3/5 (16 reviews)
1 hour 7 min.
Easy
8 fillets
10 IngredientsLast modified on: February 20th 2019
For 8 fillets, you will need:
- 1
3.5 oz shallot - 2
3.5 oz onion - 3
2 cloves garlic - 4
3.6 oz butter - 5
8.5 oz dry white wine - 6
8 sprigs parsley - 7
1 lemon - 8
6 tablespoons breadcrumbs - 9
4 tablespoons olive oil - 10
8 fillets fish
Change these quantities to make:
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Times for this recipe
Preparation: 35 min.
Cooking: 35 min.
All in all: 1 hour 7 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Stage 2 - 4 min.
Chop these finely.
Stage 3 - 3 min.
Melt 3.6 oz 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 8.5 oz 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 8 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 1 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 220 RDI=80 % | 100 RDI=10 % | 150 RDI=20 % | 2,590 RDI=130 % | 10,840 RDI: 130 % |
| Per 100 g | 10 RDI=4 % | 5 RDI=0 % | 7 RDI=1 % | 130 RDI=6 % | 530 RDI: 6 % |
| Per fillet | 30 RDI=10 % | 10 RDI=1 % | 20 RDI=3 % | 320 RDI=20 % | 1,360 RDI: 20 % |
How much will it cost?
- For 8 fillets : 15.60 €
- 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
Like these other recipes: Quiche Bretonne, Seven-hour lamb, Scallops with cabbage julienne, Rosemary steamed fish, Winegrowers' sausage casserole, ... See them all 67
Shallot
Like these other recipes: Gratin-style spinach and chicken omelette , Normandy seafood stew, Icelandic-style fish and vegetable pie, Tagliatelle with rillons and tomatoes, Chicken and mushroom pie, ... See them all 190
Onion
Like these other recipes: Lumberjack turnovers, Warm lentil salad, Pollack Parmentier, Late Winter Soup with Fresh Spinach, Endive and beer soup, ... See them all 146
Butter
Like these other recipes: Almond macaroon cake, Parcels of fish fillet in spinach, Montbenoit's canapés, Genoese croque-monsieur, Nantes Tourton, ... See them all 450
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