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Рецепт Court Bouillon For Poaching Fish
by Global Cookbook

Court Bouillon For Poaching Fish
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Ингредиенты

  • 1 x Onion peeled, minced
  • 1 x Carrot peeled, and sliced 1/2" thick
  • 1 x Celery stalk peeled, and sliced 1/2" thick
  • 1 head Garlic halved horizontally
  • 3 sprg Parsley
  • 3 sprg Thyme
  • 1 x Bay leaf
  • 10 x Peppercorns
  • 2 tsp Fennel seed
  • 1 tsp Coriander seed
  • 1/2 c. White vinegar (or possibly 1 1/2 c. dry white wine)
  • 2 Tbsp. Coarse salt
  • 2 quart Water

Инструкции

  1. Place all ingredients in medium saucepan and bring to a boil. Lower heat and simmer uncovered for 20 to 30 min. Strain and reserve. Can be refrigerated 3 days or possibly frzn for months.
  2. This recipe yields 3 to 4 c. of bouillon.
  3. Comments: Court bouillon means quick-boiling in French; it doesn't need to cook for long (compared to a stock). You can use this court bouillon to poach any fish as well as shrimp, squid, etc.
  4. A court bouillon should be full-flavored and well-seasoned, with a good dose of acidity to hard up the protein in the fish. No need to season fish fillets with salt and pepper as seasoning is already in the liquid.