May 20, 2010

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Use this simple court-bouillon to poach any fish -- whole, fillets or steaks.

1 cup white wine vinegar
1.5 Tbsp salt (optional)
1 onion stuck with 2 cloves
1 rib celery or several leafy tops
1/2 carrot, sliced
6 peppercorns
1 bay leaf
2-3 sprigs parsley
6 cups water
Fish steaks or fillets

In a pot (large enough to hold the fish you will cook in the
court-bouillon), combine all ingredients except fish, and bring
to a boil over high heat. Cook at a fast boil for 5 minutes or
until the liquid is slightly reduced and the flavors concentrated.
Lower the heat to a simmer before adding the fish. Measure
the fish at its thickest point to determine the cooking time.
Wrap the fish in cheesecloth or place on a double thickness of
aluminum foil, and lower it into the simmering court bouillon.
Simmer for 10 minutes per inch of thickness. Remove the fish
and place on a heated platter.


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