"Simplicity is the ultimate sophistication" LdV

Wednesday, 13 May 2015

POISSON A LA BORDELAISE (BORDEAUX STYLE COD)

POISSON A LA BORDELAISE 
(BORDEAUX STYLE COD)

"Ze" fish every French families know and adore... This Poisson à la bordelaise is a classic and more : an icon in super-easy-tasty-minute French cuisine. It exists in a frozen form in any French supermarkets from Lille to Saint-Tropez ! It is ideal for any people reluctant to fish. And believe me, there is a good chance for them to have a second helping actually. In addition, this is so EASY to realize that I HAD to share it with you. Some of my friends are just in front of their computer/phone waiting for this recipe to appear right now as I promised them since ad kalendas graecas... All's well that ends well then... Miam, miam, miam, miam...

Wine pairing : Klevener de Heiligenstein (White) from Alsace.




POISSON A LA BORDELAISE (BORDEAUX STYLE COD)
A quick glance in your kitchen...

In your fridge
Cod fillets
White wine
Parsley
Lemon
Butter

In your cupboard
Shallots
Garlic
Panko breadcrumbs
Potatoes

POISSON A LA BORDELAISE (BORDEAUX STYLE COD)
Serves 3

3 cod fillets
2 shallots finely chopped
1 crushed garlic clove
10cl 3,4 oz of white wine
1 tbsp of finely chopped fresh parsley
The juice of 1 large lemon
Butter for the pan + for the potatoes
150g 5,2 oz of Panko breadcrumbs
Around 500g 17,5 oz of Charlotte potatoes (not peel), washed and cut in half

Bring to the boil water for the potatoes.
Cook the potatoes for 15-20 minutes.
Preheat your oven at 180.
Meanwhile, in a pan, briefly fry the garlic and shallots in a little bit of butter.
Add the wine and cook for a further 5 minutes.
At the same time, in a bowl, combine the Panko with the lemon juice and the parsley.
Add the wine preparation to this mixture and mix thoroughly.
Line a baking tray with olive oil and lay the cod fillets.
Cover them with the mixture.
Cook for 15 minutes.
Drain the potatoes and put a knob of butter on them.
Serve with the fish.


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