Alose a la bordelaise is the shad fish from the Garonne grilled over vine cuttings then served on a bed of sorrel that helps dissolve the bones, a centuries-old Bordeaux preparation.

The alose, or shad, runs up the Garonne and Dordogne in spring from the Atlantic to spawn. The Bordeaux preparation pairs it with sorrel because the acid helps soften the many small bones. The dish has been on Bordeaux menus since the medieval period but is increasingly rare as shad populations have declined.

Where to eat Alose a la bordelaise in Bordeaux

3 editor picks for Alose a la bordelaise in Bordeaux, ranked by editorial score. All Bordeaux signature dishes · Alose a la bordelaise across every city.

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Make it at home

Serves 445 minIntermediate

Ingredients

  • 1 shad (alose), around 1.5kg, cleaned
  • 500g fresh sorrel leaves
  • 100g unsalted butter
  • 2 shallots, finely chopped
  • 100ml dry white Bordeaux
  • Sea salt, freshly ground pepper
  • Vine cuttings or oak chips for grilling

Method

  1. Score the shad on both sides at 1cm intervals. Season generously inside and out.
  2. Build a hot grill over vine cuttings. Grill the shad 8 to 10 minutes per side, depending on size.
  3. Meanwhile, sweat the shallots in 30g butter until soft. Add the sorrel leaves and wilt 2 minutes.
  4. Deglaze with white wine, reduce by half. Whisk in the remaining cold butter to mount the sauce.
  5. Plate the shad on a bed of the sorrel sauce. Serve with new potatoes.

Editor tip. Alose is in season March to May only; outside this window, the dish does not properly exist.

Common allergens: Fish.