Court Bouillon For Poaching Fish Recipe - Cooking Index
Court Bouillon For Poaching Fish Recipe - Cooking Index
Court bouillon means quick-boiling in French; it doesn't need to cook for long (compared to a stock). You can use this court bouillon to poach any fish as well as shrimp, squid, etc. A court bouillon should be full-flavored and well-seasoned, with a good dose of acidity to firm up the protein in the fish. No need to season fish fillets with salt and pepper as seasoning is already in the liquid.
Type: Fish| 1 | Onion - peeled, chopped | |
| 1 | Carrot - peeled, and sliced 1/2" thick | |
| 1 | Celery stalk - peeled, and sliced 1/2" thick | |
| 1 | Garlic - halved horizontally | |
| 3 sections | Parsley | |
| 3 sections | Thyme | |
| 1 | Bay leaf | |
| 10 | Peppercorns | |
| 2 teaspoons | 10ml | Fennel seed |
| 1 teaspoon | 5ml | Coriander seed |
| 1/2 cup | 118ml | White vinegar |
| (or 1 1/2 cups dry white wine) | ||
| 2 tablespoons | 30ml | Coarse salt |
| 2 | Water |
Place all ingredients in medium saucepan and bring to a boil. Lower heat and simmer uncovered for 20 to 30 minutes. Strain and reserve. Can be refrigerated 3 days or frozen for months.
This recipe yields 3 to 4 cups of bouillon.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6297 broadcast 10-28 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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