Comments on: Bordeaux-Style Fish Gratin (Poisson à la Bordelaise)

By: Audrey

Audrey — Fri, 05 Dec 2025 06:11:44 +0000

In reply to MIchèle.

Sounds absolutely delicious! I wonder if my husband has tried it during his time on Vancouver island. Regardless, you’re very lucky (as am I) to have such a wonderful supply of fresh, suatinably caught fish nearby. I didn’t realize how much much I missed that until living in Ontario – where yes, we had a supply of fish, but not same day caught, not sustainable, and much more expensive.

By: MIchèle

MIchèle — Thu, 04 Dec 2025 16:12:22 +0000

In reply to Audrey. Good halibut or cod would be the closest. I am also thinking that winter caught whitefish (a fresh water fish) might be similar in taste and texture, but likely not found in Europe. I am very fortunate to have a really excellent fish store nearby, which stocks only sustainable, environmentally responsible fish and shellfish. They often personally know the people who are fishing. This rockfish came from Haida Gwaii (formerly known as the Queen Charlotte islands), but rockfish can be found all over the north west coast of Canada, and I think also the US. They prefer cooler waters, so a species variant may be found in the North Atlantic.

By: Audrey

Audrey — Thu, 04 Dec 2025 07:11:44 +0000

In reply to Michele.

Michele, it’s truly remarkable how many recipes you’ve made from the blog. As much as I’d like to take credit for them, I owe it all to my home country.
That said, I’m glad you find the instructions and photos helpful along the way.

The meal sounds absolutely fantastic, start to finish! I’m really intrigued by the rockfish. I don’t know if we have anything comparable here – is there a fish you’d say it reminds you a lot of, taste and texture wise?

By: Michele

Michele — Wed, 03 Dec 2025 17:44:21 +0000

Great recipe!, especially for entertaining! I mostly prepped the topping ahead in the morning (except for adding the lemon juice), then it was easy to finish and pop in the oven after my guests arrived. I used BC rockfish, one of my favourite fish, and it works really well in this recipe. I also used mostly shallots, as I find the taste a bit deeper and more complex than onions. This was part of a PYF menu, starting with roasted carrot soup and finishing with invisible apple cake.

Thank you so much Audrey for the great recipes, and allowing me to serve an interesting and balanced late fall meal. These were recipes number 25, 26, and 27 I have made from PYF. I guess you can tell I really like your site!!

By: Audrey

Audrey — Mon, 28 Oct 2024 07:00:20 +0000

In reply to David. So glad you both enjoyed it, David! This truly is a light fish dish and one we eat constantly growing up. It's one of those dishes that satisfies you, but definitely doesn't have you locked to the couch afterwards from being full.

By: David

David — Mon, 28 Oct 2024 01:02:47 +0000

This is a really tasty recipe for a light, flaky fish dish. I made the breadcrumb topping quantity exactly (at least I think I did), but only used 16 (450 grams) of tipalia. Served with basmati rice and fresh green beans. My lady friend enjoyed the crunch, so the broiler for a couple of minutes is worth the extra step

By: Audrey

Audrey — Thu, 06 Jul 2023 10:51:26 +0000

In reply to Amanda. Appreciate it very much, Amanda. You described the dish perfectly! It's a delicious "new" way to enjoy fish.

By: Amanda

Amanda — Thu, 06 Jul 2023 08:24:18 +0000

I was looking for new ways to cook fish and this is perfect- light, easy and full of flavour. Definitely a new regular in the rotation! Thank you!

By: Audrey

Audrey — Sat, 01 Apr 2023 15:14:15 +0000

In reply to Kim Wilson. You're very welcome, Kim. So glad I could bring back a (hopefully) fond memory!

By: Kim Wilson

Kim Wilson — Sat, 01 Apr 2023 14:13:54 +0000

Thank you for all your recipes! When I lived in France as a teenage, my French step-mother used to make this as a regular dinner. I haven’t seen the recipe since and forgot until I saw yours today!