Court Bouillon for Poaching Fish

Get this all-star, easy-to-follow Court Bouillon for Poaching Fish recipe from Food Network

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....

  • Yield: 34 cups
  • Cooking time: 0 Hour 0 Min
  • Rating: 4/5
  • Publisher: Foodnetwork.com

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

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