Poisson à la bordelaise

(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, 
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.

Ingredients (for 4 people)

Ingredients for the topping

Ingredients for the sauce


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.

 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.

Then place the small diced butter evenly (3 tbsp (30g)),
 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!

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