Court bouillon and fumet
Court bouillon: water that is flavored with seasonings and/or herbs, an acid, and sometimes vegetables. Used to poach fish. The choices of each depend on resulting flavors of the item being cooked.
Seasonings and herbs can be salt, pepper, peppercorns, thyme, anise seed, fennel seeds, parsley, bay leaves, chives, star anise, caraway, etc.
An acid can be wine, lemon juice, or vinegar.
The vegetables used can be onions, carrots, celery, shallots, celery leaves, fennel stalks, green onions, leeks, mushrooms, garlic, etc. These are often coined 'aromatics.'
Fumet: a flavorful fish stock. Leftover poaching liquid is a great base for a fumet.
Sachet: a bag of spices, tied in cheesecloth. Spices and herbs can include: peppercorns, fresh parsley stems, whole clove, bay leaf, smashed garlic clove.
A basic sachet assembly: Assemble your desired flavoring ingredients and place in the center of a piece of cut cheesecloth, about a 3 to 5 inch square piece depending on the size needed. Gather up the corners and sides and tie with piece of kitchen twine, allowing a long piece of the twine to remain (do not trim); this can be tied to the handle or left out of the top of the pot for easy removal.
Bouquet garni: fresh herbs and flavorings tied together, at the stems usually, such as parsley thyme, savory, sage, celery leaves, leek leaves, etc.
A basic bouquet garni assembly: Assemble your desired flavoring ingredients and tie together, allowing a long piece of the kitchen twine used to remain (do not trim); this can be tied to the handle or left out of the top of the pot for easy removal. Sandwiching the herbs between the larger ingredients (such as celery stalks, onion or leek halves) can make the tieing easier and more secure.
Basic Court Bouillon: Bring 2 quarts of water to soft boil with desired ingredients for desired flavor; reduce heat and let simmer 20 minutes. Strain and cool properly.
Vegetable Court Bouillon: "To every 2 quarts of water add 1/2 cup of vinegar, 2 stalks of celery including the greens, 1 large onion quartered, 2 whole carrots, a few lettuce leaves, 2 bay leaves, a handful of parsley, 2 teaspoon of dill weed, 8 whole peppercorns, and a tablespoon of salt. Bring to a boil, then simmer slowly for 30 - 40 minutes and strain." Cool properly.
(McClane, 311) [1].Milk Court Bouillon: Can be used to keep the flesh of cod, walleye and halibut white. "To every quart of cold water add 1 cup of fresh milk, one tablespoon of salt, and the juice of half a lemon. This liquid is not heated before using; simply submerge the fish in it, bring to boil, then simmer."
(McClane, 311) [1].Fumet: Place desired aromatic vegetables (onion, celery, leeks, carrots, shallots, mushrooms, etc.) in bottom of buttered heavy pot. Place leftover or reserved bones from filleting (lean fish) on top and cover loosely. Set over low heat and cook slowly 5 minutes or so until the bones are opaque and some juices are released. Add water or court bouillon, dry white wine and chosen seasonings and flavorings in a sachet and/or bouquet garni (for easy removal of flavorings and seasonings). Bring to low simmer, skim as needed, and allow to cook for up to 45 minutes. Strain and cool properly.
1. McClane, A.J. ed. McClane's New Standard Fishing Encyclopedia and International Angling Guide.
Enlarged and Revised Second Edition. New York: Holt, 1965.
