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Recipe for family meals :

Basic Poached Fish
 

This 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.

Being 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.

"Use this simple court-bouillon to poach any fish whole, fillets or steaks".

Ingredients

1 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
6 peppercorns
1 bay leaf
2-3 sprigs parsley
6 cups water
Fish steaks or fillets

Method
  • In 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.
  • Cook 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.
  • Wrap 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.

Martin James

 
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