recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
this simple court-bouillon to poach any fish whole,
fillets or steaks".
cup white wine vinegar
1 1/2 tablespoons salt (optional)
1 onion stuck with 2 cloves
1 rib celery or several leafy tops
1/2 carrot, sliced
1 bay leaf
2-3 sprigs parsley
6 cups water
Fish steaks or fillets
a pot (large enough to hold the fish you will
cook in the court-bouillon), combine all ingredients
except fish, and bring to a boil over high heat.
at a fast boil for 5 minutes or until the liquid
is slightly reduced and the flavors concentrated.
Lower the heat to a simmer before adding the
fish. Measure the fish at its thickest point
to determine the cooking time.
the fish in cheesecloth or place on a double
thickness of aluminum foil, and lower it into
the simmering court bouillon. Simmer for 10
minutes per inch of thickness. Remove the fish
and place on a heated platter.