Poached Fish in Court Bouillon
I am watching some old BBC shows including The Duchess of Duke Street (circa 1976). In one of the episodes I saw the main character making poached fish and as I had defrosted a fish for tonight’s dinner I needed a recipe! I found an easy to make Court Bouillon and it only takes a short time to poach the fish. I’ll make some rice pilaf to finish her off. Here’s where I started…
The court bouillon…Good Lord, I wish I could provide smell-o-vision for this amazing smell… similar to stuffing seasoning cooking…with a touch of wine (I used Sake, by the way!)
Straining the aromatics, and then deboning the fish….
and the presentation…quite tasty.