Schlemmerfilet À La Bordelaise

It sells successfully. No, more. It is a hit! Actually, “ae la Bordelaise” promises a dish with a sauce based on shallots, sometimes likewise beef marrow, but mainly wine (so it says in the “Larousse Gastronomique”).

Secondly, in the preparation in the oven at 250 degrees for 35 min. It’s so simple, even a student of business management can do it! Preheat the stove, tear open the package, put it in the oven and close it. Beer or wine on top – open it, wait for it to sizzle and finally spatula it free of bones.

Thirdly, the attraction lies in the price of 1, 99 to 2, 30 euros and fourthly, finally, in the good taste – it is not bad. Quite salty, quite sweet, quite tender and juicy, but above all not fishy. That’s probably the most important thing: the “Schlemmerfilet” does not taste like fish.

And it goes like this:

Peel and finely dice the onion and garlic and sweat them in butter over medium heat until translucent.

Mix kitchen herbs, breadcrumbs and onion mumpe, season with salt, season with pepper.

Fold a tray from aluminum foil and brush with oil. Fill in the fish, put the breadcrumb mixture on top and press lightly until smooth.

Bake everything together in the oven at 180 degrees for 10-12 minutes, until the crumb crust is golden brown and the kitchen herbs shine in it.

If necessary, turn on broiler at the end.

Drizzle with lemon, ready.

The own composition smells and tastes of herbs, toasted breadcrumbs.

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