Fish Poached In Court Bouillon
|Vinegar||1⁄2 Cup (8 tbs)|
|Carrot||1 , sliced|
|Onions||2 Small, sliced|
|Shallots||3 , minced|
|Lemon||1⁄2 , sliced|
1. Heat the water in a large kettle with vinegar, carrot, onions, shallots, lemon, salt, and herb bouquet. Bring to boiling; reduce heat, cover, and simmer 20 minutes.
2. Add peppercorns and cook 10 minutes longer; strain and set aside.
3. Place fish in a large skillet. Cover with hot court bouillon and poach, covered, over low heat. Allow about 8 minutes per pound, or until fish flakes easily. Drain.