(Bordeaux-style fish)
When I tasted «Bordeaux-style» seafood,
I was delighted, and so was my friend Mary!
Garlic, parsely, onions (shallots), white wine, lemon juice,
I was delighted, and so was my friend Mary!
Garlic, parsely, onions (shallots), white wine, lemon juice,
bread crumbs and butter married so well.
The recipe is so simple, and I love the easy cooking and good taste!
I live far away from Bordeaux,
but I am enchanted by their foods and wine wherever I am.
The recipe is so simple, and I love the easy cooking and good taste!
I live far away from Bordeaux,
but I am enchanted by their foods and wine wherever I am.
Ingredients for the topping
Ingredients for the sauce
First,
chop an onion (or shallots) in small pieces,
crush the garlic,
and chop the parsley.
Melt 2 tbsp (20g) of butter in a pan then add crushed garlic and chopped onions.
Cook them until onions are tender and transparent.
Mix in 1/3 cup of white wine and heat until wine evaporates.

Add chopped parsley and sqeezed lemon juice,
then slowly add 1/4 cup of chapelure (bread crumbs).
Mix the ingredients until they become soft dough.
then slowly add 1/4 cup of chapelure (bread crumbs).
Mix the ingredients until they become soft dough.
Preheat the oven at 180°C (356°F)
Coat the baking dish with olive oil,
then place 4 filets of white fish.
Spread the mixture on the top of the fish.
Sprinkle some chaplure (fine coarsed bread crumbs (1/4 cup))
on the top of the mixture + fish.
on the top of the mixture + fish.
Then place the small diced butter evenly (3 tbsp (30g)),
then pour 1/3 cup of white wine over the bread crumbs.
then pour 1/3 cup of white wine over the bread crumbs.
Cook in the oven for 18 minutes.
It is done when the dish has turned a golden brown!
My friend Wayne suggests; Sancerre, Muscadet, Chardonnay,
Sauvignon Blanc or Gewurztraminer goes well with the poisson à la bordelaise!
Sauvignon Blanc or Gewurztraminer goes well with the poisson à la bordelaise!
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