It was Bastille Day in France over the weekend, so I thought I’d whip up something to mark the occasion. The only requirements were that it had to be a dish that was fairly easy to put together and, of course, totally delicious. Poisson a la Bordelaise, or Bordeaux-style fish, definitely met the brief. Paired with a light salad and a nice bottle of wine (French, naturally), it made for an excellent summer meal. Here’s how to make it:
2 shallots, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 cup panko breadcrumbs
Zest of 1 lemon (plus 1 tbsp of juice)
1/4 cup fresh Italian parsley, finely chopped
5 or 6 leaves tarragon, finely chopped
3 or 4 fillets flaky white fish of your choice (cod, haddock, etc.), deboned, skinned
2 tbsp mayonnaise
1. Melt a couple of tablespoons of unsalted butter in a pan over medium heat. Add the shallots and garlic and fry until fragrant but not browned; about 1 minute. Pour in the wine and let simmer until most of the liquid cooks off. Transfer to a mixing bowl and add the panko, lemon zest, lemon juice and herbs. Season with salt and freshly cracked pepper. Mix in enough extra virgin olive oil to lightly moisten the mixture.
2. Lightly grease a baking dish with a splash of olive oil. Lay in your fish and season both sides with salt and pepper. Brush a light film of mayonnaise onto the fish, then cover the fillets with the panko topping. Press the topping down gently to make sure it adheres. Bake the fish in a 375 F oven until cooked (from 12 to 20 minutes depending on the thickness of your fish). If necessary, place the fish under the broiler to brown the crust.
Cheers!
Robert
1 Comment
Very tasty 😋👌