CookEat Recipe
Red Snapper Court Bouillon
Freshly boiled red snapper gently heated in an aromatic wine-and-vinegar court bouillon, with melted butter served separately.
Method
Steps
Step 1
Have ready a three-pound piece of freshly boiled, fully cooked red snapper, with the skin left on. Keep it hot at 140°F or above while preparing the court bouillon. Wash the vegetables, parsley and thyme. Peel and finely slice the carrot, turnip and onion, finely cut the two parsley branches and slice the half lemon.
Step 2
Put the prepared carrot, turnip, onion, parsley and lemon in a fish kettle large enough for the fish and liquid. Add the two cloves, two bay leaves, one thyme sprig, one gallon water, half a gill white wine, half a gill vinegar, one tablespoon salt and half a teaspoon pepper. Bring to a boil and boil for fifteen minutes.
Step 3
Carefully lower the already-boiled piece of red snapper into the court bouillon and reduce to a gentle boil. Let it cook gently for twenty-five minutes as a guide, checking the thickest flesh with a clean digital thermometer and continuing as needed until it reaches at least 165°F.
Step 4
Melt a little butter separately. Carefully lift the fish out of its cooking liquid, let it drain and place it on a hot serving dish lined with a clean food-safe folded cloth. Serve promptly with the melted butter in a separate bowl, checking for and removing bones when portioning. Discard any uneaten fish after this reheating.
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