"Simplicity is the ultimate sophistication" LdV

Thursday, 25 January 2018

POISSON A LA BORDELAISE (Bordeaux style cod)

(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.

A quick glance in your kitchen...

In your fridge
Cod fillets
White wine

In your cupboard
Panko breadcrumbs
Olive oil

Serves 4

3-4 cod fillets
1 large banana shallot finely chopped
1 crushed garlic clove
10cl  3,40 oz of white wine
1 little handful of finely chopped fresh parsley
The juice of 1 large lemon
Butter for the pan + for the potatoes
100g  3,5 oz of Panko breadcrumbs
Around 1kg  35,27 oz of Charlotte potatoes (not peel), washed and cut in half
Olive oil 

Preheat your oven at 180° C.
Meanwhile, in a pan, briefly soften 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 both preparation together and mix thoroughly.
Bring to the boil water for the potatoes.
Line a baking tray with olive oil and lay the cod fillets.
Cover them with the mixture.
Pop in the oven for 20 minutes.
Cook the potatoes for 20 minutes.
Drain the potatoes and put a knob of butter on them.
Serve with the fish.

Poisson à la bordelaise

Pour 3-4 personnes
3-4 filets de cabillaud
1 belle échalote émincée
1 gousse d’ail écrasée
10cl de vin blanc
1 petite poignée de persil émincé
Le jus d’1 gros citron
Beurre pour la poêle + les pommes de terre
100g de chapelure japonaise Panko (ou autres chapelure)
Environ 1kg de pommes de terre (avec la peau), nettoyées et coupées en deux
Huile d’olive

Préchauffez votre four à 180° C.
Dans une poêle, faites revenir ail et échalote brièvement dans un peu de beurre.
Ajoutez le vin et poursuivez la cuisson 5 minutes.
Pendant ce temps, mélangez dans un récipient la chapelure avec le jus de citron et le persil.
Combinez les 2 préparations en les amalgamant bien.
Préparez les pommes de terre en les cuisant dans de l’eau bouillante 20 minutes.
Huilez un plat à gratin et disposez-y les filets de cabillaud.
Les recouvrir complètement de la préparation.
Enfournez pour 20 minutes.
Une fois cuites, égouttez les pommes de terre et ajoutez-y une noix de beurre.
Servir avec le poisson.

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