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Fish Poached in Fresh Herb Court Bouillon
Court bouillon is a flavorful, aromatic liquid used for poaching fish, shellfish, and other foods such as eggs and vegetables. The simplest court bouillon consists of nothing but salted water.
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Prep Time 5 minutes
Cook Time 10-12 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10-12 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut the green stalks from the fennel bulb and place them into a 10-inch skillet. Fill the pan with enough water or broth until it reaches the tops of the fennel, about 1/2 to 1-inch of water. Add to water 1/2 lemon juiced and various fresh herbs to create a court-bouillon. Bring liquid to a simmer.
  2. Place the fish fillet over the top of the fennel. Place lemon slices on top of the fish. Cover the skillet and steam fish over medium heat for about 5 to 10 minutes, depending on thickness, or until it is cooked through.
Recipe Notes

Adapted from Feeding the Whole Family (3rd ed.) by Cynthia Lair (Sasquatch Books, 2008).

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