The Submersion Method Poaching And Simmering In Court Bouillon

Court bouillon may be defined as water containing seasonings, herbs, and usually an acid,used for cooking fish.The name means "short broth'in French, so called because it is made quickly, unlike stocks.

In quantity food service, this method is perhaps used most often for cooking large whole fish that are to be decorated and served cold on a buffet. Slightly higher simmering temperatures are used for cooking crustaceans, such as lobster, crab, and shrimp.

The famous preparation called truit au bleu (blue trout) is made by poaching trout that are alive until cooking time.The fish must be alive and must not be washed in order for the fish to turn blue. Live fish have a protective slippery coating on the skin, and the blue color results from the vinegar in the court bouillon reacting with this coating.

Guidelines for Poaching Fish in Court Bouillon_

1. Both fat and lean fish may be cooked by this method.

2. Seasoned liquid for cooking fish may be as simple as salted water. More often, however, it contains flavoring ingredients such as spices, herbs, and mirepoix, and acid ingredients such as lemon juice, vinegar, and white wine.

3. Cook flavoring ingredients in court bouillon to extract the flavors before cooking the fish.

4. Cooking temperature is 160° to 180°F (70° to 80°C), well below boiling. A temperature of 160°F (70°C) is sufficient to cook fish, and it reduces the likelihood of overcooking. Higher temperatures are harmful to the delicate texture and flavor of fish.

Lobsters, crabs, and shrimp may be cooked at a simmer because their textures are less fragile. The terms boiledlobsterand boiled fishare often used but inaccurate. Lobster and fish should never be boiled.

5. Start shellfish, small fish, and portion cuts in hot liquid to preserve flavors. Start large fish in cold liquid to cook more evenly and to avoid sudden contractions that would split the skin and spoil the appearance.

6. Special fish poachers with racks are best for poaching. They allow the fish to be removed from the liquid without damage. If these utensils are not available, wrap the fish in cheesecloth so it can be lifted out easily, or tie the fish loosely to a board.

7. Serve poached fish with an appropriate sauce, such as hollandaise for hot fish and a mayonnaise-based sauce for cold fish. Mild vinaigrettes go well with both hot and cold poached fish.

Brocedure for Poaching Fish in Court Bouillon

1.

Collect all equipment and food supplies.

2.

Prepare court bouillon.

3.

Place the fish in a suitable pan with liquid to cover.

Start small fish and portions in simmering liquid.

Start shellfish in boiling liquid.

Start large fish in cold liquid.

4.

Cook fish at below the simmer, 160° to 180°F (70° to 80°C). Lobsters, crabs, and shrimp may be

cooked at a gentle simmer.

5.

If fish is to be served hot, remove from liquid and serve immediately.

6.

If fish is to be served cold, stop the cooking by adding ice to the liquid, and cool the fish in the

court bouillon to retain moisture.

Continue reading here: Shallow Poaching

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    How to poaching shellfish with a court bouillon?
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