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Friday, 20 April 2012

Pink fish poaching liquor / court bouillon substitute

This poaching liquor is ideal for poaching fish such as trout rainbow trout and salmon etc, providing an elegant base flavour and overtones to flavour and complement the fish perfectly. Its very easy to make and can be frozen in batches for later use if not intended for immediate use.

You will need:

1 Litre of water
1 star anise
1 lemon, quartered
1 handful fresh parsley, stalks included
pinch sea salt
5 black peppercorns
3 bay leaves

The doing bit:

Bring the water to the boil then add the ingredients and allow to simmer for 15 minutes. Allow to cool, then strain and use as required.

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