Court Bouillon
Traditionally, the poaching liquid for fish consists of water and white wine plus flavourings, known as a court-bouillon. Poaching a fish such as salmon helps maintain its natural colour and helps keep the flavours locked in, and the flesh moist.
Overview
A delicate, aromatic poaching liquid balancing vegetable sweetness with wine acidity and subtle herb notes. This gentle preparation method preserves fish colour and moisture while infusing delicate, clean flavours throughout the flesh.
Ingredients
Vegetables & aromatics
- 2 leeks (white part only, chopped into large rounds)
- 2 carrots (peeled and sliced into large rounds)
- 2 onions (roughly chopped)
- 1 Bouquet Garni
- 10 black peppercorns
Liquid acid
- 2 lemons (halved)
- 400 ml dry white wine
- 100 ml white wine vinegar
- 1 litre water
Method
Stage 1 - Build broth
- Place the vegetables, bouquet garni and peppercorns in a large saucepan and cover with the water.
- Place the pan over a medium heat and bring to the boil.
Stage 2 - Add acid
- Reduce to a simmer and add the white wine and vinegar.
- Squeeze in the juice from the lemons and add the halves.
- Remove from the heat and allow to sit for 10 minutes.
Stage 3 - Use for poaching
- Strain and reserve for poaching the fish.
- Warm the court-bouillon in a wide-bottomed saucepan over a medium-low heat until the temperature of the liquid reaches 50°C.
- Place the fish in the liquid and bring the liquid back to 50°C. Maintain this temperature for 10 minutes or until the internal temperature of the fattest part of the fish reaches 45°C.
- Carefully remove the fish with a spatula and drain well.
Notes
- Temperature control: Maintaining 50°C gently poaches fish without toughening flesh; use a thermometer for accuracy.
- Fresh vegetables: Quality vegetables create clean, delicate broth; avoid wilted or old produce.
- Lemon juice: Fresh lemon is essential; it brightens flavours and prevents discoloration of light-fleshed vegetables.
Serving
Use as a poaching liquid for whole salmon, trout, halibut, and other firm-fleshed white fish. The liquid helps maintain the fish's colour and moisture during cooking.
Storage
- Keeps refrigerated for 2-3 days in an airtight container.
- Freezes well for up to 1 month.
- Best used fresh; make ahead and chill before use.
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