Label
All
0
Clear all filters

Flétan à la Bordelaise

Rate this recipe

banner
Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      55 min

Appears in
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.

Ingredients

  • 400 g button onions
  • 50 g butter
  • 300 g

Method

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 fis

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title