Poaching is the easiest way to cook protein in the summer heat, period. Tasty, lean and healthy, perfect for serving main course salads.
Court bouillon is a poaching liquid used to cook a variety of proteins most commonly, chicken or fish. Water is flavoured with aromatics, vegetables, herbs, a bouquet garni and white wine but it need not be a complex potion. A handful of ingredients of choice will do. It can be made ahead and frozen or used on-the-spot!
Ingredients:
2 stalks celery, chopped
1 leek, white part, chopped
1 small carrot, peeled and sliced
2 splashes, good white wine
6-8 stems parsley
1 lemon, sliced
1 white onion, quartered
6 peppercorns
1 bay leaf
1 1/2 lb. salmon (any cut)
Court bouillon:
In a sauté pan combine all ingredients and enough water to cover vegetables generously. Bring liquid to a boil, reduce heat to very gentle simmer and let the flavours infuse into the water. After 10-15 minutes, the veg will have given their flavour and you’re done! Strain court bouillon before freezing.
Cooking salmon:
Carefully rinse fish in cold running water to clear any impurities from the skin. Place fish skin side up, into gently simmering court bouillon. Cook till just firm, about 10 minutes, increasing time if your fish is larger. Using a fish spatula carefully remove the fish, cool and flip to remove skin and bloodline. Discard vegetables and liquid after single use.
Perfect for dinner under a mustard sauce, making salads or fish burgers!
Recipe courtesy of @jennifercooking
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