Top 4 Néo-Aquitain Fish Dishes

Poisson à la bordelaise is a traditional fish dish originating from Bordeaux. The dish is usually made with a combination of hake, cod or halibut, breadcrumbs, butter, white wine, lemon juice, garlic, shallots, olive oil, salt, and black pepper. The garlic and shallots are chopped and sautéed in butter. White wine, breadcrumbs, lemon juice, salt, and pepper are added to the pan and simmered over low heat. The fish is placed into an ovenproof pan, and the fillets are covered with the mixture from the other pan and drizzled with olive oil. The dish is baked in the oven until everything is fully cooked, and it's then ready to be enjoyed.Expand

Merlu koskera is a traditional dish originating from the Basque region. The dish is prepared with hake (merlu), peas, mussels, asparagus, carrots, shallots, white wine, butter, garlic, eggs, thyme, bay leaves, and parsley. The hake is cut into fillets, then cooked with other ingredients. When served, the hake is usually placed on the bottom and topped with hard-boiled eggs, peas, asparagus, and mussels. It is recommended to serve merlu koskera with crusty bread or new potatoes on the side.Expand

Thon Basquaise is a traditional dish originating from the Pays Basque. It's made with a combination of tuna steaks, olive oil, onions, garlic, tomatoes, and red bell peppers. The steaks are seasoned with salt and pepper, then fried and topped with the sautéed vegetables. The combination is simmered for a few minutes before serving. It's recommended to serve thon basquaise with white rice and a fresh salad on the side.Expand

Once reserved only for the wealthy people, today the lamprey is a popular delicacy in the Bordeaux region, caught between December and May in the Dordogne and the Gironde estuary. The dish consists of lamprey stewed with cured ham, red wine, various fresh herbs, and vegetables such as leeks, onions, and garlic. While preparing the dish, one must be careful to first hang the lamprey by the head before cutting its tail, in order to collect the blood. The blood is used in combination with Armagnac and wine sauce, and the lamprey is briefly flambéed in the mixture before being served, usually accompanied with garlic bread croutons and a glass of local red wine. Today, there is even an annual lamprey festival held in Libournais in April, filled with cookery workshops, gourmet dishes, and a variety of other activities.Expand