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Court-Bouillon
Ingredients
6
cups water
1
cup dry white wine (or red wine for strong-flavored fish)
½
cup wine vinegar
1
1
1
1
1
1
2
6
½ tablespoons salt
medium onion, stuck with 4 cloves
celery rib, cut into large pieces
carrot, cut into large pieces
teaspoon dried thyme
0 peppercorns
bay leaves
sprigs parsley
Procedure
. Combine all ingredients in a non-reactive stock pot. Bring to boil, turn the heat down
and gently simmer covered for one hour.
. Strain and cool if you are not planning to use this right away.
1
2
Makes 7 cups of stock, enough for up to a 4-pound fish. Double the recipe for larger fish.
Mousseline Sauce
Ingredients
1
2
1
½ cups mayonnaise
tablespoons fresh dill, chopped
tablespoon chives, chopped
½
cup heavy cream
Procedure
1. Blend mayonnaise with dill and chives in a bowl.
2. Whip cream with an electric mixer and gently blend into the flavored mayonnaise with
a rubber spatula. Chill until ready for use.
Makes 2½ cups sauce.
Cooking tips
¨
Flat fish is even lower in connective tissue than round fish, so its flesh tends to be
particularly soft. When cooking a flat fish, choose a method that takes little handling and be
extra careful to give it minimal cooking.
¨
Small fish or shellfish, lightly coated with flour, are ideal to sauté until crisp. The bones of
some small fish are so soft that, if you brown it to very crisp on the outside, they soften
enough to eat. You can avoid the nuisance and mess of picking out the tiny bones at the
dinner table.
play © erdosh 113
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