peeled and sliced -- 1/2-Inch Thick 1 Stalk celery
peeled and sliced :
1/2-Inch Thick 1 Head garlic -- halved horizontally 3 Sprigs parsley 3 Sprigs thyme 1 bay leaf 10 peppercorns 2 Teaspoons fennel seed 1 Teaspoon coriander seed 1/2 Cup White Vinegar Or 1 1/2 C Dry White Wine 2 Tablespoons coarse salt 2 Quarts water Place all ingredients in medium saucepan and bring to a boil. Lower heat and simmer uncovered for 2030 minutes. Strain and reserve. Can be refrigerated 3 days or frozen for months. 10/28/96 show
How To make Court Bouillon For Poaching Fish's Videos
How to Make Martha Stewart's Poached Salmon Steaks | Martha's Cooking School | Martha Living
Poaching is an easy, healthy way to cook salmon. Here Martha Stewart shares her technique for poaching salmon steaks using a court bouillon, a hot water bath flavored with aromatics like carrots, celery, leeks, lemon, and herbs. She prepares the poaching liquid ahead and the salmon steaks only take about 6 minutes to cook.
00:00 Introduction 00:37 How to Make a Hot Water Bath 3:09 How To Poach The Salmon 4:20 Removing The Fish 4:46 How To Remove the Skin And Plate Steaks 5:33 Final Result 5:42 How To Poach Whole Salmon 9:48 How To Remove The Skin 11:04 How To Decorate The Salmon 12:29 Final Result
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How to Make Martha Stewart's Poached Salmon Steaks | Martha's Cooking School | Martha Living
How to Poach Fish
How to Poach and Flavour Salmon | Gordon Ramsay
From Christmas with Gordon (2010). Poached salmon is perfect is Gordon's festive Nicoise salad, for parties, lunches or any occasion where you fancy something light.
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courtbouillon
How To Make Court Boullion
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In this tutorial we show you how to make the classic French broth, court bouillon, one of the most widely used French broth recipes. You’re going to always want to have this one on hand after this!