Flétan à la Bordelaise


Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This is an unusual way of cooking fish, full of depth and flavour. Other varieties of fish can be used, such as salmon, brill and cod, but halibut works perfectly here, gently simmered in herbs and wine.


  • 400 g button onions
  • 50 g butter
  • 300 g button mushrooms
  • 2 sprigs of thyme
  • 2 bay leaves
  • 1 bottle red Bordeaux wine
  • sea salt
  • freshly ground black pepper
  • 6 X 180-200 g halibut steaks
  • 2 tsp arrowroot
  • bunch of flat-leaf parsley, finely chopped


    Peel the onions by plunging them into boiling water for a few moments then slipping off the skins. Melt the butter in a large low-sided pan, add the mushrooms and onions and cook for 5 minutes. Add the thyme sprigs, bay leaves, wine and seasoning, and simmer gently for 5 minutes. Carefully place the halibut steaks in the pan, baste with red wine, cover and cook for about 6 minutes. When the fish is ready, the central bone will come out easily if pulled. Lift the fish out of the pan onto serving plates.

    With a slotted spoon, remove the onions and mushrooms and arrange on the plates with the fish. Remove the thyme and bay leaves and discard. Take the pan from the heat and add the arrowroot, mixing well, then stir in the parsley and spoon the sauce over the fish.