Monkfish Court Bouillon Recipes

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POACHING LIQUID FOR LOBSTER (COURT BOUILLON)



Poaching Liquid for Lobster (Court Bouillon) image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 1 gallon poaching liquid

Number Of Ingredients 9

1 cup white wine
1 tablespoon coriander seeds
1 tablespoon kosher salt
Pinch crushed red pepper
Bundle thyme
2 bay leaves
1 head garlic, halved horizontally
1 lemon, halved and squeezed
One 1 to 2-pound Maine lobster

Steps:

  • Bring about 3 quarts of water to a boil. Add the wine, coriander, salt, red pepper, thyme, bay leaves, garlic and lemon to the boiling water, and then reduce the heat and simmer, 10 to 15 minutes.
  • Place the lobster in the pot and simmer, 5 minutes. Turn off the heat and let the lobster sit in the hot water 10 minutes.
  • Plunge the lobster into a salted ice bath. When completely cool, remove from the ice and serve.

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.

GE COURT BOUILLON



Ge Court Bouillon image

Provided by Alton Brown

Time 28m

Yield Yield: 2 cups

Number Of Ingredients 9

1 1/2 cups water
1/2 cup white wine
1 lemon, juiced
1 onion, chopped
1/2 celery rib, chopped
1 garlic clove, chopped finely
1 teaspoon black peppercorns
4 to 5 sprigs fresh thyme
1 bay leaf

Steps:

  • Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain or use chunky the first time, then strain through a fine mesh and either refrigerate for up to 3 days or freeze for up to 2 months. Either way, be sure to bring to a boil before reusing.

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.

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