Fish Coubouillon Recipes

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COURT BOUILLON FOR POACHING FISH



Court Bouillon for Poaching Fish image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 29

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 teaspoons fennel seed
1 teaspoon coriander seed
1/2 cup white vinegar or 1 1/2 cups dry white wine
2 tablespoons coarse salt
2 quarts water
4 6 ounce firm fleshed fish fillets, such as salmon, bass, or snapper, skin removed
1 teaspoon oil or butter
23 cups court bouillon, strained (recipe above)
1 1/2 cups sliced almonds
1 teaspoon canola oil
1 1/2 teaspoons soy sauce
Juice of one lime
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper, freshly ground
3 garlic cloves, minced
2 scallions, sliced into thin rings, white and light green parts kept separate from dark greens
4 wedges of lime for garnish
1 bunch watercress
1 tablespoon. coarse salt
1/2 cup canola oil
1/2 teaspoon coarse salt and 1/4 teaspoon freshly ground pepper, or to taste

Steps:

  • For the bouillon: Place all ingredients in medium saucepan and bring to a boil. Lower heat and simmer uncovered for 20 to 30 minutes. Strain and reserve. Can be refrigerated 3 days or frozen for months.
  • For the fish: Run fingers over fish fillets to feel for tiny bones; if there are any, remove with needlenose pliers or tweezers. Lightly oil or butter the bottom of a deep skillet big enough to fit fish fillets in a single layer and place fish thus in skillet. Bring court bouillon to a simmer. Gently pour court bouillon over the fish, covering completely. Turn heat on very low so that liquid steams but does not quite simmer for 2 minutes. Turn off heat and let fish sit in liquid an additional 5 minutes per inch of thickness. Start checking fish for doneness: a thin knife inserted in thickest part of fillet should meet with just slight resistance. Fish should still be slightly translucent in center. Remove fish from skillet with slotted spatula, blot the bottom lightly with a paper towel, and serve.
  • For the almonds: Heat large nonstick skillet over medium flame. Add almonds and cook for 2 minutes, tossing frequently, until light brown and smelling toasty. Reduce heat to low. Drizzle oil over nuts and toss well. Sprinkle soy and lime juice over and toss well. Sprinkle cayenne, black pepper, garlic and scallion white/light greens over and toss very well. Continue to cook, stirring and tossing frequently, for 5 minutes or until nuts are dry and scallion and garlic are soft. Add scallion greens, toss again, and serve over poached bass or snapper with a wedge of lime.
  • For the emulsion: Wash watercress and remove the thickest stems. Bring medium pot of water to a boil and add 1 tablespoon salt. Have a medium bowl of ice water at hand for refreshing. When water returns to the boil, plunge watercress in and cook for 30 seconds. Drain watercress and quickly drop in ice water. When thoroughly chilled, drain watercress again and lightly squeeze out water. Chop blanched watercress roughly on cutting board. Place in blender and puree, adding a little water if necessary to get the mixture going. With blender running, gradually pour in oil until emulsion is formed. Add rest of salt and pepper, puree again and taste, adjusting seasoning if needed. Serve over poached salmon.

CREOLE REDFISH COURT-BOUILLON



Creole Redfish Court-Bouillon image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 21

1/2 cup plus 3 tablespoons vegetable oil
3/4 cup all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
1 bay leaf
2 tablespoons tomato paste
1/2 cup dry sherry
5 cups fish stock or shrimp stock
1 (14.5-ounce) can diced tomatoes with their juices
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
6 redfish or trout fillets (each about 6 ounces), cut in 1/2 on the diagonal
2 tablespoons olive oil as needed
2 teaspoons Emeril's Original Essence, or other Creole seasoning
4 tablespoons unsalted butter
3 cups cooked long-grain white rice, for servings
Chopped fresh parsley leaves or green onion for serving

Steps:

  • Heat the 1/2 cup of the oil in a Dutch oven or large, heavy pot over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a roux the color of peanut butter, about 15 minutes. Add the onions, bell peppers, and celery, and cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, whisking to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper flakes, and cook, stirring, occasionally, for 20 to 25 minutes.
  • Reduce the heat to low then whisk in the butter, bit by bit, until incorporated. Remove from the heat, taste, and adjust seasoning, if necessary. Preheat a grill to medium. To grill the fish, brush the fish all over with the olive oil and season the fish with the Essence. Grill the fish, basting occasionally with additional olive oil for about 8 minutes. Turn the fish and grill briefly on the second side. Return the court bouillon to the heat, add the fish, and simmer until just cooked through, about 3 to 4 minutes longer. To serve, spoon 1/2 cup of rice into the center of six large soup bowls and divide the red fish court bouillon equally among them. Serve immediately, garnished with parsley or green onion.

POACHED WHOLE SALMON



Poached Whole Salmon image

When poaching a large whole fish, place it in cool liquid first and then slowly bring the liquid to the proper temperature to result in an even texture inside and out. Adding the raw fish to hot liquid would cause the outside to overcook before the inside is cooked. Court Bouillon (page 231) is the traditional poaching liquid for seafood, imparting gentle flavors to the fish without being the least bit overpowering. For the prettiest presentation, remove the skin from the fish while it is still warm, as it will slip off more easily than when cold. A whole fish is always an impressive sight at the table, but even more so when poached and then wrapped in thin ribbons of cucumber, the plump pink fish in stark contrast to the bright-green ribbons.

Yield Serves 12

Number Of Ingredients 6

2 recipes Court Bouillon (page 231, cooking for 30 minutes), unstrained and cooled to room temperature
1 whole salmon (about 7 pounds and 2 1/2 to 3 inches thick), cleaned, fins and gills trimmed, rinsed well (have the fishmonger do this)
1 English cucumber
1 bunch each watercress and upland cress, for garnish
Cucumber, cress, and caper sauce, for serving (page 231)
Lemon wedges, for serving

Steps:

  • Prepare poacher Pour the Court Bouillon into a fish poacher and set the poacher over two burners on the stove. Lower the rack so it rests on the vegetables (in the court bouillon), then lay salmon on rack (trim the tail if necessary to fit inside). Add enough cool water to cover the fish completely; or, if only a small bit of fish is showing, you can cover it with a piece of parchment paper (cut to fit inside poacher).
  • Poach fish Bring the liquid to a simmer over medium-high heat, then immediately reduce heat to medium-low. Check temperature with a candy thermometer and adjust heat so it is between 165° and 180°F (very few bubbles will break the surface but there should be steam coming from the surface). Poach salmon, adjusting heat as necessary to maintain the proper temperature, until an instant-read thermometer inserted into the thickest section registers 130°F (fish will continue cooking off heat). You can also test by inserting a knife into the flesh along the backbone; the flesh should still be slightly translucent and offer little resistance. The cooking time should be about 5 minutes per inch of thickness (once liquid has reached a simmer). Remove poacher from heat and allow it to cool until you no longer see any steam, about 1 hour. Lift the rack with the salmon from the poacher and set it over a large pan (or the sink) to allow the salmon to drain until just cool enough to handle, about 30 minutes.
  • Prepare fish for serving Transfer salmon to a clean work surface. Use your fingers and a paring knife to pull and scrape off the skin from the top side of the fish. Use the back of the knife to scrape off any brown areas from the surface. Using two large spatulas, carefully slide the salmon onto a serving platter. At this point, the salmon can be covered with plastic wrap and refrigerated for up to 4 hours.
  • Serve Slice the cucumber lengthwise into very thin strips. Arrange the strips diagonally across salmon, spacing them about 1 inch apart, and tuck the ends underneath so they appear to wrap around the fish. Garnish with watercress. Separate into pieces and serve sauce and lemon wedges on the side.
  • The salmon is garnished with a mixture of watercress and Upland cress (a member of the mustard family with a sharp, spicy flavor), which are also used in the accompanying sauce. You can find Upland cress (also called English cress or garden cress) at farmers' markets, or use all watercress instead.
  • A poacher is just the right size and shape for cooking a large whole fish, such as the salmon in this recipe. For smaller whole fish, a roasting pan fitted with a wire rack can be used instead.
  • To make the paper-thin strips of cucumber that appear to wrap around the fish, a mandoline is the best tool. A Japanese-style mandoline, such as Benriner, is inexpensive and sold at most kitchen supply shops. A vegetable peeler can be used instead, but it will not be able to produce the same uniform thickness as the mandoline.
  • Peel and finely chop 1 English cucumber, then toss with 1 1/2 teaspoons coarse salt and 1 tablespoon each Champagne vinegar and small (nonpareil) capers that have been rinsed and drained. Set aside for 5 minutes, then stir in 1 cup sour cream and 1/2 cup finely chopped cress (use half watercress and half Upland cress, if you can find it). Season with freshly ground pepper and more salt. Serve immediately, or cover and refrigerate up to 4 hours before serving. Makes about 2 1/4 cups.

COURT-BOUILLON



Court-Bouillon image

Court-boullion is a traditional poaching broth for fish. Use this to make our Boiled Lobster Tails.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 6 quarts

Number Of Ingredients 10

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

Steps:

  • 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.

LOUISIANA COURT-BOUILLON (OR CAJUN COURT BOUILLON)



Louisiana Court-Bouillon (Or Cajun Court Bouillon) image

Fish stews are common around the Gulf Coast, but a court-bouillon (pronounced coo-bee-on) is special. I recall my dad spending the better part of a Saturday brewing up a batch of this classy elixir. This is a variation of a Nola Cuisine recipe based on catfish.

Provided by Red_Apple_Guy

Categories     Stew

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 20

1 medium onion, chopped
1 small bell pepper, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
2 tablespoons butter
4 tablespoons flour, browned
1 (15 ounce) can diced tomatoes
2 1/2 cups fish stock
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons fresh thyme, chopped
1 tablespoon creole seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
3 lemon slices
1 lb fish (flounder, snapper, and or or shrimp)
1/8 cup fresh parsley, chopped
3 cups cooked rice

Steps:

  • Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
  • Cook veggies in butter until tender.
  • Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
  • Add bay leaves.
  • Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock.
  • Simmer 20 minutes.
  • Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
  • Adjust seasonings to taste.
  • Serve with rice in bowl.

Nutrition Facts : Calories 124.4, Fat 3, SaturatedFat 1.6, Cholesterol 6.7, Sodium 243.8, Carbohydrate 20.7, Fiber 0.9, Sugar 0.9, Protein 3.4

FISH COUBOUILLON



Fish Coubouillon image

Make and share this Fish Coubouillon recipe from Food.com.

Provided by Gingerbear

Categories     One Dish Meal

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 20

1/2 cup corn oil or 1/2 cup bacon fat
1/2 cup all-purpose flour
2 large onions, peeled and chopped
2 cloves garlic, peeled and finely chopped
1 stalk celery, chopped
1/2 green pepper, cored,seeded and chopped
1 (16 ounce) can chopped tomatoes with juice
1/3 cup tomato paste
2 1/2 cups fish stock or 2 1/2 cups water
1/2 cup dry red wine
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4-1/2 cayenne pepper
2 tablespoons lemon juice
2 bay leaves
1/2 teaspoon dried thyme
2 lbs skinless firm fish fillets, cut into large chunks (catfish, redfish, monkfish, turbot, halibut, haddock)
3 tablespoons chopped fresh chives or 3 tablespoons green scallion tops
2 tablespoons chopped fresh parsley

Steps:

  • Heat the oil in a large heavy pan, add the flour and cook, stirring, to make a medium brown roux (the color of peanut butter).
  • Add the onions, garlic, celery, and green pepper and cook until softened, stirring occasionally.
  • Stir in the tomatoes with their juice, the tomato paste, stock or water, wine, salt, peppers, cayenne to taste, lemon juice, bay leaves and thyme.
  • Bring to a boil, then simmer for 30 minutes, stirring frequently.
  • Add fish chunks and simmer 10 minutes longer.
  • Sprinkle with chives and parsley and serve hot.

Nutrition Facts : Calories 442.6, Fat 20.6, SaturatedFat 2.9, Cholesterol 84.1, Sodium 1277.2, Carbohydrate 20.6, Fiber 3, Sugar 6.4, Protein 39.9

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