How To make Court Bouillon For Poaching Fish
1 onion
peeled and chopped
1 carrot :
peeled and sliced
-- 1/2-Inch Thick 1 Stalk celery peeled and sliced
:
1/2-Inch Thick 1 Head 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 C Dry White Wine
2 Tablespoons coarse salt
2 Quarts water
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. 10/28/96 show
How To make Court Bouillon For Poaching Fish's Videos
Cooking Techniques: How to Poach Fish
Poaching is a great technique for cooking fish, as it is gentle and keeps the flesh moist and succulent. Learn how to make perfectly poached fish with Le Creuset.
Foolproof technique you can use to cook any fish filet and make a sauce with zero experience
Learn to how to shallow poach fish filets and make a sauce using the cooking juices with this basic fish cooking method. This will work with any fish filets including salmon.
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????????INGREDIENTS????????
Any fish filet 2 to 4 pieces of 200 grams each
1 shallot ( finely diced)
30 grams butter (cut in small cubes)
1 tablespoon chopped parsley
100 to 150 ml white vermouth ( depending on how much fish you cook)
50 to 100 ml cream.
salt and pepper.
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Classic Court Bouillon
In this episode Chef Moonen demonstrates simple tricks for making aromatic, acidity, and salt, concentrated infusion with flavor. Think of ocean water when you taste it.
Feast Network’s own, Chef Rick Moonen presents recipes from his award-winning cookbook, Fish Without A Doubt”. Learn fish cookery methods that make Chef Moonen’s recipes superlative and your execution of them easy.
Purchase Chef Moonen's Fish Without A Doubt and refer to page 189 for this tasty recipe.
Recipe Reveal, Season 1 - Hosted by Chef Rick Moonen
Episode: Salt Crusted Fish
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How to Poach Fish in Court Bouillon
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INGREDIENTS:
1 cup of White Wine
Enough Water to cover the Fish (5 Quarts?)
Fish
1 Small Onion
White part of 1 Leek
Some Celery
1 tsp Black Peppercorns
2 tsps Salt
Juice of 1 Lemon
2 Bay Leaves
A handful of Parsley
Sauce:
2 Tbsps Butter
~2 Tbsps Flour
4 ladles of Fish Broth
A little bit of Cream
Salt
Lemon Juice
Salt and Pepper to taste
Serve with Green Beans and Potatoes
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Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
How to make COURT BOUILLON? | Bart's Fish Tales
Hey guys, today it's time for some basics! A Court bouillon (a quick to make vegetable stock) is the perfect base to cook your fish, shellfish and crustaceans. The stock is really simple to make but full of flavour to make your seafood even more delicious. So next time you poach your cod, lobster or whelks just think of this recipe. See you soon on a Fishy Friday!
I hope you guys like my video. Please leave your comments and questions in the box down below! And please don't forget to subscribe for a new episode of Fishy Friday every week!
See you next week on another episode of Fishy Friday!
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Website: Video by Bart van Olphen