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Baked White Fish with Bordeaux Sauce

  • White fish
  • Butter
  • 1/2 pint claret
  • 1/2 cup claret
  • 1 tsp brown flour
  • Pinch of cayenne
Clean and stuff the fish. Put in a baking pan. Add a liberal quantity of butter, rolled in flour, to the fish. Put in the pan 1/2 pint of claret. Bake with love for approximately an hour and 15 minutes (be patient, you rascal). Take out the fish and strain the gravy.

Add to the gravy 1/2 cup more of claret, brown flour and a pinch of cayenne. Serve the sauce with the fish.
Submitted by Tess M Jul 4, 2009 8 min 75 min 83 min
Recipe Rascal