Fish Fillet a la Bordelaise
Pane-Bistecca
Fish fillet a la Bordelaise is simply fish under a crispy herb crust. This dish is a classic in France It is often served in school and student canteens, as it can be prepared and frozen very well. I probably don’t need to mention that this dish made in mass, can’t necessarily be compared with quality. Usually, such dishes are bland and greasy.
Bordelaise is its name because it is a Bordeaux style fish gratin. Mine is made with fresh ingredients and a fine pollock. Under the crust the fish becomes wonderfully juicy.
Bordelaise is its name because it is a Bordeaux style fish gratin. Mine is made with fresh ingredients and a fine pollock. Under the crust the fish becomes wonderfully juicy.
Instructions
4 slices of Toast, grated
1 Onion, finely chopped
1 clove of Garlic, grated
1 bunch Parsley, chopped
½ bunch Dill, chopped
1 Lemon, zest and juice
6 tbsp Butter
1 tsp Honey
Salt and Pepper
Paprika
2 Egg whites, beaten stiff
3 Pollack Fillets
Instructions
1
Step 1
Mix the grated toast with the onion and garlic, add the parsley, lemon zest and juice. Heat the butter in a frying pan and fry this mixture in it. Season well. Put aside and let cool.
2
Step 2
Beat the egg whites until stiff and mix with the cooled mixture.
3
Step 3
Coat the pollack with honey and season it, put it in a buttered gratin dish. Then spread the mixture on it.
4
Step 4
Bake in the oven at 200 C degrees for 25-30 minutes. I served green asparagus and broccolini with it.
Notes
Delicious!
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