Madeleine Kamman

Milk Court Bouillon

Preparation info
  • FFR—Enough to Poach

    1

    Large Turbot or 6 Chilean Sea Bass Steaks
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This court bouillon is used exclusively to poach fish, never as part of a sauce. Do not use skim milk.

Ingredients

  • 8 cups water
  • 1½ cups whole milk
  • 4 teaspoons to <

Method

Mix all the ingredients together except the lemon. Bring to a boil and add the lemon. Let stand for 5 minutes. It is now ready to use for fish steaks. If needed to poach whole fish, let it cool to barely lukewarm before adding the fish.