COURT-BOUILLON RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Soup Recipes
Yield: Makes 6 quarts
|1 bunch fresh thyme|
|1 bunch fresh flat-leaf parsley|
|1/2 teaspoon whole black peppercorns|
|1/2 teaspoon whole fennel seeds|
|3 dried bay leaves|
|1 bottle (750 ml) dry white wine|
|1 leek, white and pale-green parts only, sliced into 1/4-inch rounds, washed well and drained|
|2 medium carrots, peeled and sliced into 1/4-inch rounds|
|1 lemon, washed and sliced into 1/4-inch rounds|
|2 tablespoons coarse salt|
- Fill a large stockpot with 7 quarts of water. Make a bouquet garni: Place the herbs, spices, and bay leaves on a square of cheesecloth; tie into a bundle with kitchen twine. Add to pot. Stir in wine, leek, carrots, lemon, and salt.
- Cover, and bring mixture to a simmer over medium-low heat. Uncover; gently simmer 30 minutes. Pour through a fine sieve into a large bowl; discard solids. Let cool completely.
SNAPPER IN HAITIAN COURT-BOUILLON RECIPE | MYRECIPES
Provided by: Bruce Weinstein and Mark Scarbrough
Yield: 4 servings (serving size: 1 fillet and about 1/3 cup sauce and vegetables)
|1 ½ teaspoons chopped fresh thyme|
|1 teaspoon dry mustard|
|½ teaspoon salt|
|½ teaspoon freshly ground black pepper|
|4 (6-ounce) skinless black snapper fillets|
|1 cup fat-free, less-sodium chicken broth|
|½ cup clam juice|
|2 garlic cloves, crushed|
|1 small yellow onion, quartered|
|½ to 1 whole habanero pepper, seeded|
|1 ½ cups thinly sliced red bell pepper|
|¾ cup thinly sliced red onion|
|1 tablespoon tomato paste|
|1 tablespoon honey|
- Combine the first 4 ingredients in a small bowl. Sprinkle fish evenly with thyme mixture.
- Place broth and next 4 ingredients (through habanero) in a large sauté pan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Discard onion and habanero. Add fish; cover and simmer 10 minutes or until fish flakes easily with a fork. Carefully remove fish from the pan; keep warm.
- Add bell pepper and remaining ingredients to cooking liquid in pan; cover and cook 5 minutes or until vegetables are tender. Top fish with sauce.
Calories 214 calories, CarbohydrateContent 9.8 g, CholesterolContent 64 mg, FatContent 2.7 g, FiberContent 1.5 g, ProteinContent 36.3 g, SaturatedFatContent 0.5 g, SodiumContent 587 mg
COURT-BOUILLON DE DANIEL VÉZINA | RICARDO
Provided by: Ricardocuisine
Total time: 15 minutes
Prep time: 15 minutes
Yield: 4 à 5 tasses, environ
|1 branche de céleri|
|15 ml (1 c. à soupe) de beurre clarifié|
|1 litre (4 tasses) d’eau|
|1 branche de thym frais|
|6 grains de poivre|
|3 feuilles de laurier|
|1 citron, coupé en rondelles|
- Court-bouillon de Daniel Vézina
POISSON GROS SEL OR COARSE SALT FISH | CARIBBEAN GREEN LIVING
Provided by: Gemma
Total time: 40 minutes
Prep time: 20 minutes
Cook time: 20 minutes
|1 Whole fish – about 1 1/2 to 2 pounds (or fish filets or 2 small fish)|
|2 Lime – reserve the juice of 1 lime|
|1 Large white onion – sliced (reserve 1/4 or the onion for the sauce)|
|2 Scallions – roughly chopped|
|3 Garlic cloves – minced|
|2 Sprigs of Fresh Thyme|
|2 Whole cloves|
|1 teaspoon of salt (sea salt or fleur de del)|
|2 teaspoons of fish bouillon (optional if not using, increase the amount of salt)|
|1/2 Tablespoon chopped parsley|
|1/4 Teaspoon hot pepper – (habanero)|
|1/2 Teaspoon black pepper|
|1/2 cup of sweet red pepper|
|1/2 cup Shallots – sliced|
|1 – 2 Tablespoon olive oil|
- Remove any additional scales from fish. Clean fish with lime. Gently rinse with cold water, pat dry and put aside in a shallow container. Score fish diagonally 2 – 3 times on both sides if using a whole fish, once for a smaller fish and no scoring for fillets. In a blender or food processor, add all spices with the exception of the shallots and sweet pepper. Add lemon juice. Blend until it forms a paste. Pour marinade over fish, rub paste all over by making sure that fish is well coated. Cover and place in the refrigerator for up to 3 hours or overnight.
- Remove fish from refrigerator and let at room temperature. Heat oil on low setting in a large heavy pan big enough to hold whole fish. Cut fish in half if necessary.
- Remove fish from marinate and slowly add to pan. Increase heat slightly and let cook 5 – 7 minutes per sides depending on thickness. Transfer fish to a plate.
- In same pan, add additional oil if necessary, add marinade and let cook down for about 7 to 10 minutes on low heat. Add onion, shallots and sweet pepper. Add 1/4 to 1/2 cup of hot water depending on the amount of sauce you want. Season with salt and pepper and a few drops of lime of lemon juice. Bring to a boil. Once sauce starts to thickens, return fish to pan and let cook for an additional 5 minutes. Serve fish immediately with a side or of root vegetables or rice or both.
Calories 302 kcal, CarbohydrateContent 29 g, ProteinContent 4 g, FatContent 22 g, SaturatedFatContent 3 g, CholesterolContent 1 mg, SodiumContent 1180 mg, FiberContent 6 g, SugarContent 10 g, UnsaturatedFatContent 17 g, ServingSize 1 serving
Can you start a court bouillon with small fish?
NOTE: When poaching small fish, sliced fish (i.e., fillets), or shellfish, start with hot court bouillon. Large fish should be started in a cold court bouillon then slowly brought to a simmer for even cooking. I don’t like this at all.
What is court bouillon used for in cooking?
Court bouillon is used for poaching most kinds of fish, both white fish such as cod, sole, flounder, hake, halibut, and pike, and pink-fleshed fish such as salmon and tuna. It is also used for shellfish such as lobster, crab, and shrimp, as well as for poultry, usually boneless white meat such as chicken or turkey breast.
What do you add to court bouillon for flavor?
Acid is added for flavor but court bouillon should not taste sour. Commonly white wine and/or lemon juice or a sliced lemon is added. Court bouillon is used for poaching most kinds of fish, both white fish such as cod, sole, flounder, hake, halibut, and pike, and pink-fleshed fish such as salmon and tuna.
How do you cook salmon in a court bouillon?
Wrap salmon in cheesecloth. In a pan large enough to hold the salmon, bring court bouillon almost to a boil. Place the salmon in and cook, at just below the boil, for 10 minutes for each inch of the salmon’s thickness. Featured in: Basic American Food Comes Back To The Table .