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Recipe : * Fish Court-Bouillon

Fish Court-Bouillon
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Course:
Main Dish

Practical information

  • Prep time
    10 min
  • Cooking
    55 min
  • Ready in
    1 h 05
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             
 
In general, made with fresh-water fish: Trout, pike, carp, etc. If fish is to be served cold, let it cool in Court-bouillon and remove it just before serving.
 

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 med carrots sliced
  • 2 lrg onions sliced
  • 1 bay leaf
  • ½ teaspoons thyme
  • 5 sprg parsley
  • 1 tablespoon salt
  • 8 peppercorns
  • 700 g fish
  • 1.9 l water
  • 60 ml wine vinegar

  • Recipe preparation steps

  • 1
    In kettle or large saucepan, combine all ingredients except fish and peppercorns.
  • 2
    Bring to boil.
  • 3
    Cover and simmer for 40 minutes.
  • 4
    Let cool.
  • 5
    When ready to use, heat Court-bouillon until luke warm.
  • 6
    Add peppercorns and fish.
  • 7
    Bring to boiling point but do not allow to boil, and continue cooking for 10 minutes.
  • 8
    Remove fish to heated serving dish.
  • 9
    Serve hot.
  • Ready !