Poaching seems to have become rather scarce as a cooking method. Reawaken it by creating your own court bouillon to gently impart flavor into delicate, distinct foods.
A court bouillon is a flavorful, clear liquid that is boiled then set to a simmer. Fish, eggs or vegetables are then placed into the simmering liquid and cooked there until done. Once the food has cooked, it is removed and generally, served without the court bouillon. In some instances, the court bouillon may be used as a base for a sauce to be used with the cooked food. This cooking method is called poaching.
Court bouillon sounds very fancy and intimidating, but it’s actually a rather simple cooking liquid. Poaching imparts lovely fragrance and flavor while being a gentle method that maintains high moisture in a usually delicate food. This gentle method allows seasonings to sit alongside a distinct food while allowing the flavor of the food to remain dominant on the palate. Please enjoy these simple recipes for seafood court bouillon.
SEAFOOD COURT BOUILLON
- 12 filets of Tilapia or Cod
- 2 qts Water
- 1/2 cup Carrots, chopped
- 1/2 cup Celery, chopped
- 1 small Onion -- chopped
- 1/4 cup Parsley, chopped
- 1 Bay leaf
- 1 tbs Fresh thyme, chopped
- 1 tbs Fresh basil, chopped
- 2 Garlic cloves, chopped fine
- 10 Black peppercorns, crushed
- 1 t Salt
- 1/4 c White wine vinegar
- 1/4 c White wine
- In a large saucepan place all of the ingredients. Bring the liquid to a boil and hold at that temperature for 30 minutes.
- Lower heat to simmer. Place cleaned filets of cod, tilapia or other white fish into court bouillon and cook at a simmer for up to 20 minutes to absorb the flavor of the ingredients into the fish’s meat.
Court bouillon can be reserved and re-used. Strain all solids from the liquid before storing. Bring to a boil before each use. The poaching liquid may be kept in the refrigerator for 3 days and frozen for up to two months. (Freeze individual portions in ice cube trays and use three cubes to prepare a single portions of fish.)
Other flavor profiles to try when making court bouillon for seafood:
- Leek
- Fennel or Anise
- Tarragon
- Cayenne pepper
- Substitute vinegar with Lemon, lime or orange juice
- Substitute water with vegetable stock
- Substitute white wine with dry red wine
- When using to cook shrimp, crab or lobster, add 2 tbs Old Bay seasoning
DELICATE SEAFOOD COURT BOUILLON - For very delicate fish, such as trout or pike.
- 4 trout or pike filets
- 1 cup Water
- 1 shallot -- chopped
- ½ stick butter, unsalted
- Parsley, chopped
- 1 Bay leaf
- 1 tsp Fresh thyme, chopped
- 1 tsp Fresh basil, chopped
- 1 Garlic cloves, chopped fine
- 3 Black peppercorns, crushed
- ¼ tsp Salt
- 1 cup White wine
- 1 tbs lemon juice
- Soften chopped shallots in butter, then add water, white wine and lemon juice. Finish with other listed herbs, salt and white pepper.
- Boil bouillon for twenty minutes. Strain all solids out and reheat to simmer.
- Add in trout or pike filets and poach for about 12 minutes or until done.
- Remove filets from court bouillon. Reduce bouillon to half then, incorporate ¼ cup cream, 1 tablespoon butter for light sauce to cover fish
Enjoy creating your own flavor sensations in seafood court bouillon. Keep in mind the basic steps of any court bouillon - water, acid, and herbs/spices. With creativity you can find a palate-pleasing accent for your beautiful catch of the day!
