Court Bouillon For Fish

Court Bouillon (For Fish)
A vintage recipe for a fresh vegetable and herb spices poaching sauce. Great for imparting a delicate flavor to various types of fish.
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  1. Sliced carrots
  2. Sliced onions
  3. 1 sliced lemon
  4. fresh parsley
  5. fresh thyme
  6. bay leaf
  7. peppercorns
  8. 3-4 whole cloves
  9. whole fish (cleaned and descaled, as necessary)
  10. Equal parts of cold water and white wine (or lemon juice or vinegar)
  1. Lay a thich layer of carrots, onions and lemon in bottom of cooking kettle.
  2. Add herbs and seasoning.
  3. Lay fish on top of the above ingrediants.
  4. Pour liquids over the fish - enough to just cover all.
  5. Cover kettle with lid.
  6. Slowly, gently simmer bringing liquid to a boil. When boil is reached fish should be sufficiently cooked.
  1. Court Bouillon may be prepared (minus the fish) the day before. Cool it until ready to poach fish, then add the fish and follow cooking directions above.
  2. When the bouillon is prepared ahead, the vegetables and seasonings flavor will have time to intensify in their liquid, imparting more flavor to the cooked fish.
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