Court Bouillon for Poaching Fish

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Directions Place all ingredients in medium saucepan and bring to a boil. Lower heat and simmer uncovered for 2030 minutes. Strain and reserve. Can be refrigerated 3 days or frozen for months....

Ingredients

• 1 onion, peeled and chopped
• 1 carrot, peeled and sliced 1/2-inch thick
• 1 stalk of celery, peeled and sliced 1/2-inch thick
• 1 head of garlic, halved horizontally
• 3 sprigs parsley
• 3 sprigs thyme
• 1 bay leaf
• 10 peppercorns
• 2 teaspoons fennel seed
• 1 teaspoon coriander seed
• 1/2 cup white vinegar or 1 1/2 cups dry white wine
• 2 tablespoons coarse salt
• 2 quarts water
• 4 6 ounce firm fleshed fish fillets, such as salmon, bass, or snapper, skin removed
• 1 teaspoon oil or butter
• 23 cups court bouillon, strained
• 1 1/2 cups sliced almonds
• 1 teaspoon canola oil
• 1 1/2 teaspoons soy sauce
• Juice of one lime
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper, freshly ground
• 3 garlic cloves, minced
• 2 scallions, sliced into thin rings, white and light green parts kept separate from dark greens
• 4 wedges of lime for garnish
• 1 bunch watercress
• 1 tablespoon. coarse salt
• 1/2 cup canola oil
• 1/2 teaspoon coarse salt and 1/4 teaspoon freshly ground pepper, or to taste