How To make Court Bouillon
1 qt Water
1 ea Onion medium slices
6 ea Cloves whole
1/2 ea Lemon sliced
1 ea Celery stalk leaves chopped
2 ea Parsley stalks
1 1/2 t Salt
6 ea Peppercorns
1/2 ea Bayleaf
Combine all ingredients and simmer 15 minutes. Add white wine up to 1 Qt.,if desired. Simmer 30 minutes if used.
How To make Court Bouillon's Videos
How To Cook Fish in Court Bouillon | French culinary technique (beginner level)
How to make and use a Court Bouillon with Fish: The Court bouillon is clear broth that is primarily used in French cuisine when poaching many types of fish
In this video tutorial you will first learn how to make a classic French court bouillon and then be shown how to use it to poach a Trout.
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Useful cookware for this recipe
Fish poacher:
Kitchen Shears
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Seafood Courtbouillon
Southern and Cajun Recipe Exchange
Thanks to Surfin sapo for the great recipe, hope I didn't embarrass you and me too badly.It turned out really well, good and tasty! Even my old lady liked it! .
to make this you will need:
2 pounds of fish, I used Tilapia sapo recommends cat fish or pompano
1 pound of shrimp, shelled and deveined
1 pound of scallops
1 green bell pepper diced
1 onion diced
1 tablespoon Tony Chachere's cajun seasoning
5 stalks of celery diced
5 cloves of garlic smashed
1 can of Campbells Cream Of Shrimp Soup,
1 can of tomato paste
2 small cans of diced tomatoes with green chilies(Rotel if you can get it)
1 14 oz can of tomato sauce Dei Fratelli if you can get it.
1 cup of fish stock
sweat down the onion, bell pepper, and celery
add the garlic,add the diced tomatoes, and tomato sauce, with the Cream of Shrimp soup.Cook this for a bit, then add some fish stock and a can of tomato paste, cook for about an hour on low heat.
Add the fish cut into pieces, shrimp and scallops,cook until the shrimp turn pink and the fish is tender. serve over rice and enjoy!
Catfish Courtbouillon by The Cajun Ninja
Catfish Courtbouillon is a buttery tomato based dish served over rice.
Music by Horace Trahan
Song: ???? Guilty Till Proven Innocent ????
Album: Keep Walkin
Purchase on iTunes, Amazon, cdbaby.com
What is a Court-Bouillon | Chef Victor Bock | Tips #shorts
See full recipe:
French Onion Beer Brats & Salmon in Court Bouillon | How to Poach Food
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STOP POACHING EGGS! It feels like that's the only thing people poach nowadays. In this video I'll show you how to poach to different foods: French Onion Beer Brats & Salmon in Court Bouillon
FULL RECIPES BELOW!
Instagram: @echleb
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~ Recipes ~
█ French Onion Beer Brats █
Ingredients:
• 4-6 Bratwurst of your choice
• 2 medium onions sliced
• 2 TBSP of butter
• 1 TSP Salt
• 1 12 oz can of beer of your choice (I like using a pilsner)
• 12 oz of water
Method:
1. Caramelize the onions! We want this to go really low and slow, but you can leave the onions unattended for the majority of this process. Here’s what we want to do:
2. Melt the butter in a large pot over medium low heat. Once melted, add the sliced onions and salt and stir. Turn the heat down to low.
3. Cover and let cook for 20 minutes. Uncover and stir. Cook for another 20-30 minutes until the onions turn brown and have a near paste consistency.
4. Add the beer and water to the onions and bring the mixture to a simmer. Simmer for 5 minutes.
5. Lower the temperature of the poaching liquid to around 170 degrees fahrenheit (there should be no bubbling liquid.
6. Add the bratwurst to the poaching liquid and poach until the internal temperature reaches 160 degrees (use a thermometer if you have one). This will probably take 15-20 minutes.
7. Once the brats are done, crisp them up on a grill or a cast iron pan.
8. Serve with the strained caramelized onions and grain mustard!
█ Salmon Poached in Court Bouillon (Originally from Ruhlman’s Twenty - Ingredient amounts adjusted) █
Ingredients:
• 1 8 oz salmon filet - skin and pin bones removed
- Court bouillon
• 6 cups of water (or enough to completely cover the piece of salmon you are using)
• ½ onion sliced
• 1 small carrot, cut into slices
• 4 sprigs of thyme
• 1 TSP of salt
• 1 TBSP White Wine vinegar
Toppings:
• Fresh Cracked Pepper
• Lemon juice
• Fresh dill
Method:
1. Prepare the court bouillon by adding the onion, carrot, thyme and salt to the water. Bring to a low boil for 15 minutes.
2. Lower the heat to 180 degrees fahrenheit (no bubbling!), and add the white wine vinegar.
3. Lower in the salmon and cook until the internal temperature is 140 degrees fahrenheit - around 10-12 minutes. Remove the fish from the poaching liquid.
4. To serve, add some fresh cracked pepper, lemon juice, and fresh dill. Enjoy!
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Music provided by Epidemic Sound #homecooking #f52grams
Authentic CatFish and Shrimp Coubion AKA Courtbouillion
Coubion is a flavorful savory dish cooked throughout Louisiana. Around the New Orleans area it may called it a shrimp creole with fish. This is a very easy recipe that comes together quick enough to cook any day of the week. After one taste you'll want to keep this recipe to impress your friends.
The tomato based gravy can be used with any seafood you can get locally, it will even work with chicken.
DISCLAIMER: Videos and descriptions contain Amazon affiliate links, which means that if you click on one of the product links, I will get a small commission with no extra cost to you.
Pot set like Magnalite:
Roux Spoon with flat tip:
Tony Chachere's Creole Seasoning:
I'm using a Canon VIXIA HF R800 Camcorder:
And the tripod is a Victiv 72-inch Camera Tripod:
#BestCajunRecipes, #Cajunfood, #CatfishandShrimpCourtbouillion