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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.

77K 16 4.3

Last modified on: February 20^th 2019

Keywords for this recipe:

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

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

Change measures: Metric

Metric weight Metric volumes

How long does 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 50 g shallot and 50 g onion, and peel 1 garlic clove.

Stage 2 - 4 min.

Chop these finely.

Stage 3 - 3 min.

Melt 50 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 120 ml 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 4 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 ½ lemon.

Blend together.

Stage 9 - 3 min.

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.

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
1,294 Kcal or 5,418 Kj	109 gr	51 gr	73 gr
48 %	31 %	4 %	8 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
127 Kcal or 532 Kj	11 gr	5 gr	7 gr
5 %	3 %	<1 %	1 %

Per fillet
Energetic value	Proteins	Carbohydrates	Fats
324 Kcal or 1,357 Kj	27 gr	13 gr	18 gr
12 %	8 %	1 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

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

How much will it cost?

For 4 fillets : 6.67 £
Per fillet : 1.67 £

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: Tomato meat balls, Sauce Normande (for fish), Langoustine gratin, Seafood sauerkraut, Mackerel Fillets in White Wine, ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: "Au vert" beef, Breton leek and mushroom tart, Scallops au gratin, Fish petals, vegetables julienne, and beurre blanc, Roquefort sauce, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Vegetable stock, Creamy Comtoise artichoke gratin, Hearty leek and sprout soup, Split peas "à la française", Endives "bonne femme", ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Kugelhof for Nanou, Pistachio cream, Pork Chops Champvallon style, Coconut sweetcrust pastry, Foie gras fingers, ... All

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