1552 Salted Water Court-Bouillon

Name: Salted Water Court-Bouillon (For Sea Perch, Mullet and Various other Fish)
Cuisine: France
Ingredients: Where the fish is to be cooked in a small amount of liquid it should be placed in either a White or Red Wine Court-bouillon and only at the last moment. The amount of Courtbouillon used should be sufficient to cover one-third of the way up and the fish should be basted frequently with the liquor during the cooking process. In this method the Courtbouillon is generally served with the fish and is lightly buttered at the last moment before serving.; Where any fish requires more than 30 minutes cooking the Court-bouillon should be used cold with the flavourings and vegetables placed underneath the grill in the fish kettle.; Where any fish requires less than 30 minutes cooking, the Court-bouillon should be cooked in advance.

For Sea Perch, Mullet and Various other Fish

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Simply add 15 g (½ oz) salt per 1 litre