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Fish Poached In Court Bouillon

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Ingredients
  Fish fillets 12 Pound (6 In Number, 2 Pounds Each)
  Seasoning 2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Celery salt 1⁄4 Teaspoon
  Pepper white 1⁄4 Teaspoon
  Hot water 1 1⁄4 Cup (20 tbs)
  Chicken seasoned stock base 1 Teaspoon
  Whole allspice 4
  Whole cloves 3
  Coriander seeds 6
  Bay leaf 6
  Ginger piece 1 , broken
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Canned mushrooms 4 Ounce, drained (1 Can)
  Chopped olives 2 Tablespoon
  Melted butter 1⁄4 Cup (4 tbs)
  Arrowroot 1 Tablespoon
  Instant minced onion 2 Teaspoon
  Cream/Milk 1⁄2 Cup (8 tbs)
  Paprika 1 Teaspoon
Directions

GETTING READY
1) Slice the fish fillets lengthwise into 1 1/2 inches wide strips.
2) In a bowl, mix the Season-All, garlic powder, celery salt and pepper together.

MAKING
3) Sprinkle over the fillet strips, then roll each strip and secure with a toothpick.
4) In a skillet, place all the rolled fillet strips.
5) In a bowl, mix hot water and seasoned stock base, then drizzle over the rolled fillets.
6) Add the allspice, cloves, coriander seed, bay leaf, ginger and lemon juice.
7) Cover and simmer gently for 10 minutes, or just until the fish is tender and flakes easily.
8) Transfer the rolled fillets to heated baking dish or platter and top with the mushrooms and chopped olives.
9) Drizzle with melted butter and keep in a warm oven.
10) Simmer the skillet liquid over high heat, until reduced to 1 cup and discard thewhole spices.
11) In a small bowl, mix the arrowroot, onion and cream, then stir into the skillet liquid.
12) Stir continuously and cook over a low heat, until thickened, then spoon over the fish.

SERVING
13) Sprinkle generously with paprika and serve the Fish Poached in Court Bouillon immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Preparation Time: 
35 Minutes
Cook Time: 
40 Minutes
Ready In: 
75 Minutes
Servings: 
6

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