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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.



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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