The fish fillet à la Bordelaise is a fish fillet cutted into blocks with a crust of breadcrumbs, herbs, spices and fat. In the supermarket many manufacturers use the term “gourmet fillet”, the fish fillet is sold frozen in an aluminum dish.
In today’s post, I show you how easy it is to cook this frozen dish at home. Have fun cooking!
Cooked/Baked today: Fish Fillet à la Bordelaise
Difficulty: Easy – Medium
Preparation Time: 50 minutes
Category: Main Dishes, Fish Recipes
Our Recipe rating:
Ingredients for 2 servings:
- 400 grams pollock fillet (in blocks of 100 grams)
- 125 grams breadcrumbs
- 80 grams butter
- 1 onion
- 1 clove of garlic
- 1 tablespoon finely chopped dill & parsley each (fresh or frozen)
- 1 teaspoon grainy mustard
- ½ lemon (organic)
- Butter to grease the baking dish
- 100 milliliters vegetable stock for the baking dish
- Salt & pepper
- Parsley for garnish
Required kitchen gadgets, helper & preparations:
- Mixing bowl
- Fine grater
- Baking dish
- Cling film
- Possibly rolling pin
Preheat oven to 220°C (top/bottom heat). Grease the casserole with a flake butter. Peel onion and finely chop. Peel garlic and also chop finely. Peel the lemon with a fine grater, then cut the lemon into slices.
…for the bordelaise crust:
Heat up a pan adding a dash of oil & sweat onions & garlic over medium heat for about 2 minutes until glassy while turning occasionally. Then pull the pan from heat & briefly allow to cool.
In a mixing bowl combine onions with 125 grams breadcrumbs, 80 grams butter, 1 tablespoon finely chopped dill, 1 tablespoon finely chopped parsley, 1 teaspoon grainy mustard, peel of ½ lemon & a good pinch of salt & pepper. Then knead together all ingredients with your hands until well combined.
Next, line the countertop with a sheet of cling film & wrap the breadcrumb-butter-mixture into it. Then flatten with your hands or possibly with a rolling pin until you reach a rectangular size of about 18cm x 12cm, afterwards halve with a knife until you got 2 pieces of 9cm x 12cm each.
…for the fish fillet à la bordelaise:
Place 2 frozen fish blocks directly next to each other in the baking dish. Put the prepared crust on top of the two fish fillets and then pour 100 milliliters of vegetable stock into the baking dish to prevent the fish drying out during baking.
Give the baking dish in the preheated oven & bake for 25 – 30 minutes until the fish is done and the crust has a nice golden brown color.
Get the fish out of the oven & serve along with the lemon slices. As a suitable sider you can also prepare mashed potatoes garnished with some fresh parsley.
I wish you lots of fun cooking 😉
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):