Dish

Colin à la bordelaise

Hake with Garlic and Parsley

Colin à la bordelaise is made by coating cod fillets in a mixture of bread crumbs, garlic, parsley, and lemon zest. The fish is then baked in the oven until it is cooked through and the bread crumbs are golden brown. The dish is typically served with potatoes and other side dishes such as green beans or carrots. Colin à la bordelaise is a healthy dish that is low in calories and high in protein.

European cuisine› Western European cuisine› French cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Colin à la bordelaise is a classic French dish that originated in the city of Bordeaux. The dish is believed to have been created by local fishermen who used cod, which was abundant in the nearby waters. Over time, the dish became popular throughout France and is now a staple of French cuisine.

Dietary considerations

Colin à la bordelaise is a low-calorie, high-protein dish that is suitable for people who are trying to lose weight or maintain a healthy diet. It is also a good source of omega-3 fatty acids, which are important for heart health.

Variations

There are many variations of Colin à la bordelaise, with different regions and families having their own unique recipes. Some variations include using different types of fish such as haddock or halibut, or adding different herbs such as thyme or rosemary to the bread crumb mixture.

Presentation and garnishing

Colin à la bordelaise is typically served on a plate, with the fish fillet in the center and the potatoes and other side dishes arranged around it. It is often garnished with fresh herbs such as parsley or chives. The dish should be served hot and crispy.

Tips & Tricks

To ensure that the bread crumbs are crispy and golden brown, it is important to bake the fish at a high temperature for a short amount of time. It is also important to use fresh fish that has been cleaned and filleted properly. When coating the fish, be sure to press the bread crumb mixture firmly onto the fillet to ensure that it sticks.

Side-dishes

Colin à la bordelaise is typically served with potatoes and other side dishes such as green beans or carrots. It can also be served with a variety of dipping sauces such as tartar sauce or aioli.

Drink pairings

Colin à la bordelaise pairs well with a variety of drinks such as white wine or champagne. It is also commonly served with sparkling water or lemonade, which helps to cleanse the palate and aid in digestion.