Laura the Gastronaut > Julia Child > Fish > Filets de Poisson a la Bretonne

Fish Filets Poached in White Wine and a Julienne of Vegetables

March 9, 2020 | Updated September 5, 2023 | Laura

✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽

Julia Child Recipe 81 | 447 recipes to go!

✽ Filets de Poisson à la Bretonne [Fish Filets Poached in White Wine and a Julienne of Vegetables], p. 211

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✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)

The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.

Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.

I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!

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✽ Butter Count: +7.5 TB

✽ Cost: $23.28 [~$3.88 per serving]

Check out the total Julia Child butter count & cost here!

→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!

Following the recipes in order is like attending cooking school taught by Julia. This was my third fish recipe. In my first fish recipe, I poached fish filets in white wine. There was no sauce. I tasted the fish on its own in all its glory. I learned a new way to cook fish, and I fully was able to understand why poaching works.

In my second recipe, I took that exact same poached fish and made a delicious white sauce with the poaching liquid to top the fish. I experienced those flavors together and understood why they worked.

This time around, I confidently went into the kitchen, and I poached a fish with barely even having to look at the cookbook. I made the same exact white sauce, but this time with a julienne of vegetables spread over the fish.

I am learning these recipes one step at a time. Sure, it’s a slow process, but oh so worth it. I am so ready for the day I can walk into the kitchen, take all these wonderful techniques that Julia has taught me and make something wonderful on my own. Of course, I will always keep Mastering the Art of French Cooking close-by just in case though.

Overall, this is a great recipe. I actually preferred the Fish Filets Poached in White Wine with Mushrooms over this recipe. I think the vegetables took away from the taste of the rich white-wine sauce, but they sure do add color and make it a little prettier!

Looking for more Julia Child seafood recipes to read about?

→ Check out all of the fish recipes that I've completed so far!

Like I said, this recipe is the same recipe as the previous poached fish one except there are vegetables cut into julienne matchsticks.

✽ Step 1: Cut Vegetables

It was my first time cutting anything julienne, and I grossly underestimated how long it would take me. I even got out my ruler in order to make them exactly 1 ½ inches long and 1/8 inches across. Definitely need to practice my cutting skills.

✽ Step 2: Cook Vegetables

Carrots, yellow onions, and celery are slowly cooked in butter for about 20 minutes. Mushrooms are then added in and cooked for 2 minutes. Season with salt and pepper.

✽ Step 3: Poach Fish

The vegetables are spread over the fish filets, and the fish is poached in the same manner as the previous recipe. Lastly, the white sauce is made (still VERY delicious by the way!).

*This blog, Laura the Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.

Category: Julia Child, Fish Cuisine: French
Keywords: julia child fish recipe, julia child seafood recipes, french poached fish recipe

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More Fish Recipes:

✽ Fish Filets Poached in White Wine (a simple, quick, and delicious poached fish)
✽ Poached Fish with Cream and Egg Yolk Sauce (poached fish covered in an amazing homemade sauce and cheese)
✽ Sole a la Dieppoise (fish filets cooked with mussels and shrimp)
→ Check out all of the completed Julia Child fish recipes!

✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link). Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!

Bon appétit!

March 9, 2020 by Laura Ehlers

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