cooking fish methods using liquids – court bouillon

Today was the chance to cook the mystery fish that I forgot the name due to the excitement of having a kipper (smoked herring) !

I decided to cook it in a liquid and remember once having fish cooked in milk, so I thought I would give that a try. Cooking fish in a liquid (stock) is called court bouillon and the court bouillon can be as complicated as you want to make it.

You can make court bouillon with just salted water, flavoured water/milk or even a go to town and create a stock of herbs, many other things and a liquid combination of salted water, milk and wine.

I chose to use a court bouillon with a mixture of water/milk. First thing to do is make sure you have milk. So I had to make mine with salted water which was not bad as this is how you would make it when stuck without the other liquids and i like going Baxter Basics.

The thing is with a court bouillon is that you can do what you want to do, other peoples recipes help but its how you want it to taste that should count. I used this court bouillon recipe as the basic idea for my court bouillon but as I didn’t have most of the ingredients it was only a guide.

I didn’t think i wanted to make a gallon of court bouillon so I used a point of salted water, added in a small onion, carrot, salt, pepper and some herbs that I had to hand. I also only used about a third of a lemon. Then gently bubbled it away for about 30 minutes.

I cut the fish fillet diagonally and put it in a pan and covered with the court bouillon and gently boiled it for 5 minutes. A word of warning its difficult to get out unless you use a large spatula or something similar.

The verdict? It tasted bloody lovely! Herbs, a hint of lemon and the mystery fish it self. Result.

 

 

 

 

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