Court Bouillon For Poaching Fish Recipe
Yield: 34 CupsRecipe by luhu.jp
Ingredients:
TOO HOT TAMALES #TH6297
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 tsp: Fennel seed,
1 tsp: Coriander seed,
1/2 cup: White vinegar, or
1 1/2 cup: Dry white wine,
2 tbsp: Coarse salt,
2 quart: Water,
Directions:
Place all ingredients in medium saucepan and bring to a boil. Lower
heat and simmer uncovered for 20-30 minutes. Strain and reserve. Can
be refrigerated 3 days or frozen for months.
Courtbouillon means quickboiling in French; it doesnt need to cook
for long (compared to a stock). Can use this courtbouillon to poach
any fish as well as shrimp, squid, etc.
A courtbouillon should be fullflavored and wellseasoned, with a good
dose of acidity to firm up the protein in the fish. No need to season
fish fillets with salt and pepper as seasoning is already in the
liquid.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
heat and simmer uncovered for 20-30 minutes. Strain and reserve. Can
be refrigerated 3 days or frozen for months.
Courtbouillon means quickboiling in French; it doesnt need to cook
for long (compared to a stock). Can use this courtbouillon to poach
any fish as well as shrimp, squid, etc.
A courtbouillon should be fullflavored and wellseasoned, with a good
dose of acidity to firm up the protein in the fish. No need to season
fish fillets with salt and pepper as seasoning is already in the
liquid.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
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