Fish Court-Bouillons and Fumets

When fish is to be served cold with a fish sauce, vinaigrette sauce or mayonnaise, or, for a special occasion, in a cool coat of shimmering aspic, it is always best to cook it in a well-flavoured fish court-bouillon to give it the utmost in flavour. A fish court-bouillon does for fish what a good chicken stock does for poached chicken.