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Fish Poached In Court Bouillon

Budget.Gourmet's picture
Fish Poached In Court Bouillon has a fabulous taste. The fish and vegetables give the Fish Poached In Court Bouillon a revitalizing taste. Fish Poached In Court Bouillon is inspired by restaurants globally. Must catch it.
Ingredients
  Water 1 Quart
  Vinegar 1⁄2 Cup (8 tbs)
  Carrot 1 , sliced
  Onions 2 Small, sliced
  Shallots 3 , minced
  Lemon 1⁄2 , sliced
  Salt 1 Teaspoon
  Herb bouquet 1
  Peppercorns 4
  Fish 1
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Poached
Ingredient: 
Fish

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