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Fish bordelaise
Fish bordelaise
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A homemade French fish gratin that gets ready in 30 minutes is a perfect way to serve fish any day of the week. Fits perfect together with potatoes or rice. The dish is simply made with white fish fillets and covered with a layer of crispy breadcrumbs.

Ingredient List for 4 servings:
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400 gr White fish fillets
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2 Shallots
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1 Garlic clove
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100 ml White wine
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30 gr Salted butter
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2 tablespoons Crushed tomatoes
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100 gr Breadcrumbs
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1 Citron
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1 tablespoon Olive oil
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1 bouquet Parsley
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1 pinch Salt
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1 pinch Pepper
Oven temperature:
180 degrees Celsius
Instructions:
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Peel and cut the shallots and garlic. Brown them for 5 minutes in a frying pan with the butter.
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Add the white wine, the citron juice from half of the citron, the chopped fresh parsley and crushed tomatoes.
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Remove from the heat and add the breadcrumbs, salt, pepper and mix well.
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Preheat the oven to 180 degrees Celsius.
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In an oven form place the fish fillets. Then spread the mixture in a thin layer over the fish fillets. Sprinkle with some olive oil.
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Bake for 15 minutes in the middle of the oven. Make sure the fish is not getting dry.
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Take out the gratin and serv with vegetables and cashew nuts.
A selection of recipes from the same country.
This recipe is from France , Bordeaux.
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
These bredele resemble snowballs both in the appearance and color. These cookies are dry and crumbly with a taste of vanilla. To make the cookies even more tasteful you can use real vanilla. You can keep the dough in the freezer up to two month, this way you can make them again.
This recipe will give you three cakes in one by using one mixture. The cake will divide itself in three different layers while cooking in the oven. The result is a cake with a fluffy sponge bottom, a creamy custard middle, and a moist dense top layer.
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