Fish Fillet Bordelaise with Chinese Cucumber Salad and Carrot and Potato Mash

5 from 4 votes
Prep Time 1 hr 15 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine European
Servings 2 people


Fish fillet Bordelaise:

  • 380 g / crispy crispy *) 1 pack of fish fillet Bordelaise
  • In a cardboard tray / recyclable like paper

Chinese cucumber salad:

  • 375 g 1 snake cucumber
  • 1 tbsp Light rice vinegar
  • 1 tbsp Olive oil
  • 1 tbsp Sugar
  • 1 tsp Medium hot mustard
  • 1 the size of a walnut Ginger
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Carrot and potato mash:

  • 200 g Carrots
  • 300 g Potatoes
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tbsp Butter
  • 1 tbsp Cooking cream
  • 3 tbsp Freshly grated Parmesan
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg


  • 2 Discs Lemon
  • 2 Stalk Parsley
  • 2 * ½ mini tomatoes


Fish fillet Bordelaise:

  • Bake the gourmet fillet in the oven according to the instructions on the package (here: 220 ° C / 40 minutes) until golden brown, remove and cut in half.

Chinese cucumber salad:

  • Wash the cucumber, peel it with the decorative peeler, cut in half lengthways, remove the core with a small spoon and cut into thin slices with a knife. Made from light rice vinegar (1 tbsp), olive oil (1 tbsp), sugar (1 tbsp), medium-hot mustard (1 tsp), walnut-sized ginger pressed through the garlic press, coarse sea salt from the mill (2 big pinches) and colored pepper from the mill Mix a marinade (2 big pinches), marinate / mix the cucumber slices with it and let it steep for about 15 minutes. Mix it every now and then.

Carrot and potato mash:

  • Peel the carrots with the peeler, cut in half lengthways and cut into small pieces. Peel, wash and dice the potatoes with the peeler. Cook carrot pieces with potato cubes in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes, drain through a kitchen sieve and return to the hot pot. Butter (1 tbsp), cooking cream (1 tbsp), freshly grated Parmesan (3 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) add and work through / pound well with the potato masher.


  • Place half of the Bordelais fish fillet on each of 2 plates. Add the Chinese cucumber salad and carrot and potato mash and serve with a lemon wedge, a stick of parsley and half a mini tomato each.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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