CREOLE REDFISH COURT-BOUILLON
Provided by Emeril Lagasse
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat the 1/2 cup of the oil in a Dutch oven or large, heavy pot over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a roux the color of peanut butter, about 15 minutes. Add the onions, bell peppers, and celery, and cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, whisking to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper flakes, and cook, stirring, occasionally, for 20 to 25 minutes.
- Reduce the heat to low then whisk in the butter, bit by bit, until incorporated. Remove from the heat, taste, and adjust seasoning, if necessary. Preheat a grill to medium. To grill the fish, brush the fish all over with the olive oil and season the fish with the Essence. Grill the fish, basting occasionally with additional olive oil for about 8 minutes. Turn the fish and grill briefly on the second side. Return the court bouillon to the heat, add the fish, and simmer until just cooked through, about 3 to 4 minutes longer. To serve, spoon 1/2 cup of rice into the center of six large soup bowls and divide the red fish court bouillon equally among them. Serve immediately, garnished with parsley or green onion.
COURT BOUILLON
With its clean taste and light body, Court Bouillon is used to poach fish, shellfish, and lean white meats such as chicken and veal, when you want to impart only subtle flavor. It can be as simple as a few aromatics steeped in water or more complex with a fruity white wine or other acidic ingredients, such as vinegar or lemon juice. As with stocks, you should feel free to improvise with whatever is in your vegetable bin (or garden, if you have one). The ingredients called for here are common, but you can leave out some or replace them with other mild-tasting herbs or vegetables. The goal is to avoid overpowering the food that will be poached in the liquid.
Yield Makes 3 quarts
Number Of Ingredients 10
Steps:
- Combine everything in a large stockpot, adding salt as desired (be careful not to oversalt at this point; you can always add more at the end). Bring to a boil, then lower the heat and simmer 15 to 30 minutes, depending on desired intensity of flavor. Strain through a fine sieve to remove solids, if desired; cool completely before using or refrigerating in airtight containers, up to 2 days.
COURT BOUILLON
A court bouillon is a quickly made aromatic vegetable broth for poaching fish. (In French, bouillon means "broth," and court means "short.")
Yield makes about 1 quart
Number Of Ingredients 11
Steps:
- In a large heavy pot, combine and bring to a boil: 1 1/2 cups dry white wine, 4 cups water, 2 carrots, peeled and sliced, 1 celery stalk, sliced, 2 onions, peeled and sliced, 1 bay leaf, 7 black peppercorns, 6 coriander seeds, 3 thyme sprigs, A handful of parsley stems, 2 teaspoons salt.
- Skim off any rising scum. Turn down the heat and simmer for 45 minutes. Strain, discarding the solids.
- If there's no white wine, substitute about 2 tablespoons good white wine vinegar.
COURT BOUILLON
Steps:
- Fit a 10-quart fish poacher with a rack in the bottom, and place the poacher over 2 burners on top of the stove (or use a large stockpot). Fill with 7 quarts water (about three-quarters full). Tie the thyme, parsley, peppercorns, and fennel seeds together in a small piece of cheesecloth to make a bouquet garni, and place in the poacher; add the wine, leek, carrots, lemon, bay leaves, and salt. Cover, and bring to a simmer. Uncover; gently simmer for 30 minutes. Discard the bouquet garni. Let the bouillon cool to room temperature, about 1 hour. The bouillon can be refrigerated for up to 1 week or frozen for up to 3 months.
COURT-BOUILLON
Court-boullion is a traditional poaching broth for fish. Use this to make our Boiled Lobster Tails.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 6 quarts
Number Of Ingredients 10
Steps:
- Fill a large stockpot with 7 quarts of water. Make a bouquet garni: Place the herbs, spices, and bay leaves on a square of cheesecloth; tie into a bundle with kitchen twine. Add to pot. Stir in wine, leek, carrots, lemon, and salt.
- Cover, and bring mixture to a simmer over medium-low heat. Uncover; gently simmer 30 minutes. Pour through a fine sieve into a large bowl; discard solids. Let cool completely.
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