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Poached trout

Court bouillon

1 c. white wine
1 oz. carrot
1 oz. celery
2 oz. yellow onion
2 Tbsp. white wine vinegar
6 black peppercorns
3 bay leaves
1 Tbsp. salt

 

Add all ingredients together and slowly simmer for 20 minutes before straining and reserving the liquid. Set aside to poach fish in with the residual heat from simmering.

 

Poaching

Servings: 1
Rainbow trout

 

Lay the fish skin side up into the court bouillon at 140–150° F. Let sit for 4–5 minutes depending on the fish. If you are doing larger quantities of fish, make sure that you only have a single layer of fish and watch the temperature carefully. Give it a little burst of heat if the temperature drops below 130°.

When the skin pulls off easily, the fish is ready to be served.

Reserve the court bouillon for future use.

 
 
 
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