Poisson au Court-Bouillon

Name: Poisson au Court-Bouillon
Cuisine: France
Ingredients: 8 black olives; 2 lemons, sliced; 1 bowl of each sauce: Rouille, Aïoli, Pistou, Sauce Verte; 2 tablespoons capers; salt; freshly ground white pepper; 2 hard-boiled eggs, sliced lengthwise; 10 cherry tomatoes; 8 sprigs arugula or watercress or basil; 8 sprigs arugula or watercress or basil; 8 sprigs arugula or watercress or basil; 2 small bunches Italian parsley; Court-Bouillon; 1 5-pound fish (people tend to eat more when it’s cold); white wine or water if needed; white wine or water if needed

Cold Poached Fish

Preparation info

For
6
People

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is served throughout the South of France in the summertime. It makes a superb buffet dish surrounded by colorful vegetables and a variety of cold sauces. The best fish for this dish are the large, firm kinds, such as red snapper, striped or sea bass, whiting, and salmon.

Ingredients

Court-Bouillon
1 5-pound fish (people tend to eat more when it’s cold)
white wine or wa

Europe
France
Dinner
Pescatarian
Mediterranean
Gluten-free

Method

Prepare the court bouillon (this takes at least 2 hours).

Clean the fish and lay it on the cheesecloth in a pan with sides as high as the fish is thick. Be sure the cloth hangs over the sides so you can pick up the fish when it’s ready. Cover the fish with court bouillon (if there isn’t enough, add white wine or water). Fold the edges of the cloth over the fish. Simmer on top of the sto