Bordelaise sauce is a classic of French cuisine. This time served alongside haddock, fresh herbs, and spinach!
Ingredients
- Onions – 2
- Garlic cloves – 2
- Butter – 5 tablespoons
- Haddock fillets – 4
- Spinach leaves, frozen – 600 g
- Parsley – 40 g
- Black pepper – a pinch
- Lemon juice – 2 tablespoons
- Salt – a pinch
- Cream (30%) – 75 g
- Fresh tarragon – 12 g
- Fresh thyme – 40 g
- Toast bread – 40 g
Preparation
Step 1: Sauté the Vegetables Thaw the fish fillets. Peel and dice the onions and garlic. Set aside 1 onion. Sauté the remaining onions and garlic in 1 tablespoon of hot butter until translucent. Let it cool. Lightly toast the bread. Tear the herb leaves, blend with the toast in a blender. Mix with the cooled onions and garlic, 3 tablespoons of butter, season with salt and pepper.
Step 2: Arrange the Spinach in Ramekins Thaw the spinach, squeeze out excess moisture, and tear into pieces. Briefly sauté with the remaining onion in butter. Season with salt and pepper, add cream, and simmer over low heat for 1-2 minutes. Transfer to 4 heatproof ramekins.
Step 3: Bake the Casseroles Wash and dry the fish. Season with salt, pepper, and lemon juice. Place a piece of fish in each ramekin, sprinkle with the herb mixture, and press lightly. Bake in an oven preheated to 200°C for about 30 minutes. Serve with mashed potatoes or rice.
