How To make Court Bouillon

What is a Court-Bouillon | Chef Victor Bock | Tips #shorts

See full recipe:

Catfish courtbouillon from water to table!!!

Catfish courtbouillon from water to table!!! Come along as we schwack some garfish and catfish in the ol skank!!! Thanks to @gatortraxboats for this slick build!!! @kingkooker for this deep fryer #bowfishing #catfishcourtbouillon #garfishing #friedfish #louisiana #cajun #foodyoutube #hornblasters #homemade #youtubefood #alligatorgar #fishing #gatortraxboats

???????????? ???????? ???????????????? ???????????????????????????? ???????????????????????????? ????????????????????????????????????????????????????| ???????????????????????????? ???????????????????????? ???????????????????? ???????????????? ????????????????| ???????????????????????? ???????????????????? ????????????????????????????????????

This recipe is for a classic Creole and Cajun REDFISH COURTBOUILLON (pronounced Koo-Bee-Yawn). Louisiana fresh Gulf shrimp and fresh Louisiana Redfish are the stars of this dish. Homemade stock is the special ingredient for this roux-thickened and well-seasoned tomato based stew. This dish is sure to hit the spot. Serve over perfectly steamed rice. Butter and toast a bit of French bread to accompany.

Give this good luvin from the oven recipe for REDFISH COURTBOUILLON a try.

And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.

???????????????????? ???????? ????????????. ????????????????????????????'???? ???????????????????????? ????????????????????????????????????:

[????????????????]: ????????????????://????????????.????????/????????????????????????????????????????????????????????????????????

[????????????????????????]: ????????????????://????????????.????????/????????????????????????????????????????????????????????????????????

????????????????????????????????????????????:

????????????????????
2 REDFISH HEADS & SKELETON
1 1/2 pounds SHRIMP HEADS & SHELLS
1 medium ONION
1 medium BELL PEPPER
3 stalks CELERY
2-3 GARLIC PODS
2-3 BAY LEAVES
2-3 sprigs FRESH THYME
1 teaspoon CREOLE SEASONING
1/2 teaspoon TABLE SALT
10 cups SPRING WATER

????????????????????????????????????????????????????
2 pounds REDFISH FILLET
1 1/2 pounds SHRIMP, peeled & deveined
3 teaspoons CREOLE SEASONING, divided
4 tablespoons SALTED BUTTER
1/4 cup ALL PURPOSE FLOUR
1 cup YELLOW ONION
1 cup BELL PEPPER
1/2 cup CELERY
1/2 teaspoon TABLE SALT
1/2 teaspoon GROUND BLACK PEPPER
1 SERRANO PEPPER, seeded & diced
1 T GARLIC, minced
3 cups REDFISH & SHRIMP STOCK
3 tablespoons TOMATO PASTE
1 ½ pounds TOMATO WITH LIQUID
1 teaspoon THYME LEAVES
2 teaspoons WORCESTERSHIRE SAUCE
2-3 BAY LEAVES
1 teaspoon PARSLEY
1 tablespoon granulated CANE SUGAR

Court Bouillon

This video defines a traditional aromatic stock that is used for a variety of preparations. Its primary use is for poaching fish and can also be used for braising.

How To Cook Fish in Court Bouillon | French culinary technique (beginner level)

How to make and use a Court Bouillon with Fish: The Court bouillon is clear broth that is primarily used in French cuisine when poaching many types of fish

In this video tutorial you will first learn how to make a classic French court bouillon and then be shown how to use it to poach a Trout.


****************************************************************
Useful cookware for this recipe

Fish poacher:


Kitchen Shears




********************************************************************
WRITTEN RECIPES ARE ON MY WEBSITE


********************************************************************
My Filming equipment:

Video camera:

Microphone:



********************************************************************
IF YOU LIKE WATCHING MY VIDEOS PLEASE
CONSIDER ONE OF THE OPTIONS BELOW
( It really helps support the channel)

* Spread the word about the channel and the website.

* Check my Amazon cookware page ( affiliate link)


* Join the Kitchen brigade by signing up on my Patreon page :


* Take a look a the recipes to my website

French Onion Beer Brats & Salmon in Court Bouillon | How to Poach Food

Support my work on Patreon:

STOP POACHING EGGS! It feels like that's the only thing people poach nowadays. In this video I'll show you how to poach to different foods: French Onion Beer Brats & Salmon in Court Bouillon

FULL RECIPES BELOW!

Instagram: @echleb
-------------------------------------------------------------------------------------------------------
~ Recipes ~

█ French Onion Beer Brats █

Ingredients:

• 4-6 Bratwurst of your choice
• 2 medium onions sliced
• 2 TBSP of butter
• 1 TSP Salt

• 1 12 oz can of beer of your choice (I like using a pilsner)
• 12 oz of water


Method:
1. Caramelize the onions! We want this to go really low and slow, but you can leave the onions unattended for the majority of this process. Here’s what we want to do:

2. Melt the butter in a large pot over medium low heat. Once melted, add the sliced onions and salt and stir. Turn the heat down to low.

3. Cover and let cook for 20 minutes. Uncover and stir. Cook for another 20-30 minutes until the onions turn brown and have a near paste consistency.

4. Add the beer and water to the onions and bring the mixture to a simmer. Simmer for 5 minutes.

5. Lower the temperature of the poaching liquid to around 170 degrees fahrenheit (there should be no bubbling liquid.

6. Add the bratwurst to the poaching liquid and poach until the internal temperature reaches 160 degrees (use a thermometer if you have one). This will probably take 15-20 minutes.

7. Once the brats are done, crisp them up on a grill or a cast iron pan.

8. Serve with the strained caramelized onions and grain mustard!

█ Salmon Poached in Court Bouillon (Originally from Ruhlman’s Twenty - Ingredient amounts adjusted) █

Ingredients:
• 1 8 oz salmon filet - skin and pin bones removed

- Court bouillon
• 6 cups of water (or enough to completely cover the piece of salmon you are using)
• ½ onion sliced
• 1 small carrot, cut into slices
• 4 sprigs of thyme
• 1 TSP of salt
• 1 TBSP White Wine vinegar

Toppings:
• Fresh Cracked Pepper
• Lemon juice
• Fresh dill

Method:
1. Prepare the court bouillon by adding the onion, carrot, thyme and salt to the water. Bring to a low boil for 15 minutes.

2. Lower the heat to 180 degrees fahrenheit (no bubbling!), and add the white wine vinegar.

3. Lower in the salmon and cook until the internal temperature is 140 degrees fahrenheit - around 10-12 minutes. Remove the fish from the poaching liquid.

4. To serve, add some fresh cracked pepper, lemon juice, and fresh dill. Enjoy!
-------------------------------------------------------------------------------------------------------
Music provided by Epidemic Sound #homecooking #f52grams