#bordelaise

[vegan-nom-noms]

Tofu Fish Fillets with Crunchy Bordelaise Topping

[postcard-from-the-past]

Bordelaise Cattle on a vintage postcard

[bomberstillplaysvideogames]

Hanger Steak with Bordelaise Sauce

[blue-eyed-boss]

LA COURONNE BORDELAISE

[ardsami]

LA COURONNE BORDELAISE

[pane-bistecca]

[loftyangel]

raramom_kimsam

[sybeez]

the miku if she was from your country/region thing is so fun n i wish i could do it too but all my childhood i moved region every 3 years n even where i live i've been there at least 10 years i still dont feel like a local psk je dis toujours pain au chocolat

[acmeoop]

Mmm-MM! Don’t They Look Yummy-Yummy? “French Rarebit” (1951)

[transactinides]

wine smells so fucking good as its cooking down...

[menubot]

Only C$18.00 for ENTRICOTTE BORDELAISE, New York strip (280 g.) topped with marrow, shallot, tarragon and Madeira sauce at Dubrovnik Restaurant? Bargain! http://menus.nypl.org/menus/28587

[chefkevinashton]

Wagyu Steak with Bordelaise Sauce

I had the chance to try a couple of spectacular Wagu Steaks from Warrendale Wagyu  so I thought I should try to make the whole plate something worthy of Wagyu. After some thought, I decided to serve the grilled Wagyu with bordelaise sauce which is a classic timeless red wine sauce. Its depth of flavour comes from the beef demi glace base, red wine, shallots, fresh thyme and then it is finished…

[postcard-from-the-past]

Advertisement of the Bordelaise fertiliser on a vintage postcard

[askwhatsforlunch]

Poisson à la Bordelaise (Bordeaux Style Fish)

A simple yet tasty as dish, Poisson à la Bordelaise is a Proust Madeleine for me. I remember Mum used to pop the frozen meal in the oven in our tiny kitchen on hectic nights --she was a busy working mum with two young kids and Dad was away on tour half of the year; I'm not judging! And Jules and I loved it, the crispy, fragrant topping, the delicate flesh underneath. I had a sudden craving for it, leftover Entre-Deux-Mers and fresh fish fillets, thus I recreated the memory! Mum said my Poisson à la Brodelaise was very good, and I'm happy! Have a good Sunday!

Ingredients (serves 3):

2 tablespoons olive oil

4 small shallots

1/3 cup dry white Bordeaux wine, like Entre-Deux-Mers

1/2 lemon

a small bunch (4-5 sprigs) Garden Parsley

1/2 cup Breadcrumbs

a pinch of fleur de sel or sea salt flakes and freshly cracked black pepper

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 small red Bell Peppers, rinsed

olive oil, for drizzling

3 beautiful pollock (or other white fish) fillets

Cherry Tomatoes, to serve (optional)

Preheat oven to 180°C/355°F.

Heat olive oil in a skillet over medium-high heat.

Peel and finely chop shallots, and add them to the skillet. Cook, a couple of minutes until softened.

Stir in Entre-Deux-Mers, and thoroughly squeeze in the juice of the lemon halve. Bring to a slow boil.

Finely chop Parsley, and stir into the Breadcrumbs in a bowl, mixing well.

Stir Breadcrumb mixture into the skillet, until it absorbs the wine and lemon juice, and the mixture is not too wet. Season with fleur de sel and black pepper. Remove from the heat; set aside.

Halve and seed red Bell Peppers, and slice them into strips. Arrange Bell Pepper strips into a layer at the bottom of a large roasting tin. Drizzle generously with olive oil.

Season pollock fillets with fleur de sel and black pepper, and gently lay them onto the Bell Peppers.

Top each pollock fillet generously with Wine and Breadcrumb mixture, so it coats it nicely. Drizzle with a little more olive oil.

Place roasting tin in the middle of the warm oven, and bake, at 180°C/355°F, 25 minutes, until the fish is cooked and the topping is golden brown and crispy.

Serve Poisson à la Bordelaise hot, topped with Cherry Tomatoes, if desired, fluffy white rice, and chilled Entre-Deux-Mers.

[philoursmars]

Ca y est ! Je reviens de mon périple dans l'Ouest pour retrouver des ami(e)s lointain(e)s ! Première étape, Isabelle en Gironde, vers Libourne…

Nous passons une journée à Bordeaux.

Ici la Galerie Bordelaise.

[annandrews]

Bordelaise Sauce with Mushrooms

This red wine sauce makes steaks and roasts into something a little more elegant.