CookEat Recipe
Fish Marinade for Court-Bouillon
An onion, parsley-root, lemon and spice marinade for fish that will be cooked.
Method
Steps
Step 1
Slice one small white onion and half a sound lemon, chop three parsley roots and crush one bay leaf.
Step 2
Put them in a clean, nonreactive bowl with two cloves, half a teaspoon of ground thyme, one teaspoon of whole black peppercorns, one teaspoon of allspice, three tablespoons of vinegar, one tablespoon of salt and one quart of cold water. Mix well.
Step 3
Keep covered and refrigerated at 40°F or colder until needed. Use as the marinating mixture in a fish preparation: keep the fish covered in it under refrigeration for six hours before removing, draining and cooking the fish. Discard all marinade that has contacted raw fish.
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