Ingredients: |
Ingredients: 1/2 rib of Celery, chopped
1 onion, chopped
1 teaspoon whole peppercorns (never cracked pepper, always use whole peppercorns)
1 garlic clove chopped fine
1 1/2 C water
1/2 C White wine
Juice of one lemon
4–5 sprigs of fresh thyme
1 Bayleaf
3 or 4 very thin slices of fresh lemon.
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Personal
Notes: |
Personal
Notes: Court beyond is the ultimate poaching broth. You can pouch anything in it but it is best for high protein foods such as fish and tender cuts of meat.
About the correct way to pouch.poaching requires a very specific technique. First you bring your poaching liquid to a boil and then add your protein whatever it may be. You then instantly turn the heat down and very carefully monitor the heat to whatever internal temperature you want, Say for fish 140°. The reason you do this is by having the poaching liquid at a boil it kills whatever surface bacteria that may be on whatever your poaching. Then by bringing the temperature down to match the internal temperature that you're looking for say on your fish you can literally pouch for hours if you want. Coaching is an amazing way to infuse flavor into whatever food you're cooking and never over cook at the same time. Typical poaching temperatures are between 175° and 195°, never any higher. It's very important to have some means of monitoring the temperature of the poaching liquid. If you let the temperature get away from you you'll end up with something very dried out, yes dried out and tough. Oddly enough heat is heat. Even in a wet solution if the heat is too high it will dry out whatever it is you're pouching. So again, the lesson here is maintain the water temperature at the same internal temperature you want whatever it is you're poaching to be. Example, fish is cooked at 140° so maintain poaching liquid temperature at 140°. You can literally let your fish for instance pouch for 10 hours and it won't overcook the fish.
Another point to always remember is that when poaching particularly fish it has a very tenderizing affect and want to comes time to remove our turn over you must have the right tools to do it very carefully or it will disintegrate in the pan.
Last, poaching liquid can be reduced many times and even reused as well as frozen for use at another time. Just make sure that you do not mix your protein sources. Don't do chicken and court beyond has been used to pouch fish.
My favorite fish of all time to poach is Seabass. Poacher fish and then serve with a barb Blanche sauce.
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This recipe for Court Bouillon - Basic Broth for Poaching Anything is from