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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

Keywords for this recipe:

For 12 fillets, you will need:

1 0 kg shallot
2 0 kg onion
3 3 cloves garlic
4 0 kg butter
5 1 ²⁄₃ cup dry white wine
6 12 sprigs parsley
7 2 lemon
8 9 tablespoons breadcrumbs
9 6 tablespoons olive oil
10 12 fillets fish

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

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

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

At what time:

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Step by step recipe

Stage 1 - 10 min.

Prepare 0 kg shallot and 0 kg onion, and peel 3 cloves garlic.

Stage 2 - 4 min.

Chop these finely.

Stage 3 - 3 min.

Melt 0 kg 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 1 ²⁄₃ cup 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 12 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 2 lemon.

Blend together.

Stage 9 - 3 min.

Transfer the mixture to a bowl and add 9 tablespoons breadcrumbs and 6 tablespoons 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
3,883 Kcal or 16,257 Kj	326 gr	153 gr	219 gr
194 %	125 %	14 %	33 %

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 %

% 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 12 fillets : 23.34 €
Per fillet : 1.95 €

Change currency:

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: Salmon with sorrel, Chicken breasts with tarragon, Sausage mushroom and cheese crumble, Quiche Bretonne, Creamy risotto with diced vegetables and flax seeds, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Gâteau Breton (Brittany butter cake), Du Barry soup, Tournedos Rossini, Sausage mushroom and cheese crumble, Artichoke hearts forestier , ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: Blanquette of veal, Pork medallions with "full" turnips, Turnip and Jerusalem artichoke soup, Cream sauce with Vin Jaune, Sauce Normande (for fish), ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Pollack Parmentier, Moussaka, Greek salad, Sautéed oyster mushrooms, Veal Marengo, ... All

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