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.
1⁄2 Cup (8 tbs)
1 , sliced
2 Small, sliced
3 , minced
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.