How To Cook Fish in Court Bouillon | French culinary technique (beginner level)

Подписаться 789 тыс.

Просмотров 86 тыс.

50% 1

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.
****************************************************************
Useful cookware for this recipe
Fish poacher:
amzn.to/2pSBDYF
Kitchen Shears
amzn.to/2C6wnHW
********************************************************************
WRITTEN RECIPES ARE ON MY WEBSITE
thefrenchcookingacademy.com
********************************************************************
My Filming equipment:
Video camera:
amzn.to/2x5MDox
Microphone:
amzn.to/2Oclckm
********************************************************************
IF YOU LIKE WATCHING MY VIDEOS PLEASE
CONSIDER ONE OF THE OPTIONS BELOW
( It really helps support the channel)
* Spread the word about the channel and the website.
* Check my Amazon cookware page ( affiliate link)
www.amazon.com/shop/thefrench...
* Join the Kitchen brigade by signing up on my Patreon page :
/ frenchcookingacademy
* Take a look a the recipes to my website
thefrenchcookingacademy.com

Хобби

Опубликовано:

27 июл 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 124

@Benstephan123 3 года назад

You are the only one on youtube who pay attention to cleaness and talk about ut as part of a cooking show. Most cooks and chefs on youtube, I suspect, do mot wash their hand and ingridians I saw chefs who used raspberries strait from the package. I was served pancakes with raspberry in a restaurant and one raspberry has a warm.

@plumitoamiko 5 лет назад

This looks more tasty than just using plain water. Trout is so fine.

@jayejaye1543 Год назад

I’ve made this a few times with trout my partner and I caught. It is very delicious! Thanks for the recipe!

@christophweiers3688 5 лет назад

Perfect! I love your presentation and your didactics showing absolute beginners the unpretentious craftsmenship of cooking. Cooking on a high level is not an art but craftsmenship taken to perfection! No one should look down on the classic recepies. The culinary approach is, to bring the classic recepies to another level! I rather prepare/kill lobsters in a Court Bouillon, it enhances the taste, texture and strukture of the flesh. Even, if you eat it cold "Bellevue Style" its perfect with the a simple Cocktail-Sauce! Court Bouillon, so delicious!

@panathasg13 5 лет назад

Merci Stephan. Great work once again.

@FrenchCookingAcademy 5 лет назад

thanks a lot and thank you for watching

@SuzanneBaruch 5 лет назад

Very useful! Thank you for the video, I'm looking forward to the next one, Stephan.

@FrenchCookingAcademy 5 лет назад

yes let’s go fish cookingventure

@jane8930 5 лет назад

So useful, thank you !

@clearmanlawyers753 5 лет назад

Thank you for your videos. They are sensational.

@karenabel6218 2 года назад

Wonderful video. I love your explanations and your dedication to the craftsmanship of cooking.

@mysticmeg111 5 лет назад

Wonderful-again!!!!

@Taureanfitness 2 года назад

I love this chef he's old school and 1 of my favorites totally the manI love this chef he's old school and 1 of my favorites totally the man this is the best pcoaching recipe I've ever seen!

@lolaparadis5465 5 лет назад

C'est magnifique ! 👌🏽👍❤️

@FrenchCookingAcademy 5 лет назад

🙂

@cristinavelasco9818 4 года назад

Excellent chef !!! 🇪🇸✌🏾❤️ Merry Chrstas

@TiberiusKent 3 года назад

Will try with Salmon and then Halibut. Sounds great!

@dwaynewladyka577 5 лет назад

That is a great way to prepare trout. Cheers!

@FrenchCookingAcademy 5 лет назад

on tomorrow video the classic pan fried version

@biloz2988 4 года назад

You hv the cutest French English

@dkcorderoyximenez3382 3 года назад

Nicely done....

@shooting26gaming28 Год назад

Love your videos 🤩😍

@ngdlist 5 лет назад

Thank you for this Stephan. My Question/pondering.... The method of cooling the Court Bouillon and then introducing the fish is so the fish would slowly cook evenly? If one placed cold fish in the boiling liquid, the outside would cook first and unevenly. I can't wait to try this.

@TemplarX2 5 лет назад

It looks appealing just like that. I like the simplicity of the serving. Bien fait, mon ami.

@bryanhumphreys940 5 лет назад

I wonder if the difference between older and modern techniques has to do with the ability to control heat. Boiling on a fire/coals is easy, getting it to a simmer is much harder than on a modern gas or electric stove.

@siqizhang 3 года назад

As someone who regularly cooks on coal and charcoal.... I'd say it's somewhat harder to simmer... But not very much.

@ptinio2 2 года назад

I have a fish poacher and thanks for the recipe

@ricardocarneiro3896 5 лет назад

Would be nice to see you prepare and cook artichokes. Also cooking fish "en papillote"

@Marcel_Audubon 5 лет назад

very nice! is there any difference between a court bouillon and a nage courte, or are they the same thing?

@backpackmatt 5 лет назад

I always learn something new from your videos. I've steamed, cleaned, scaled, breaded, fried, and grilled many fish but I've never attempted poaching a fish. I wonder what other fish would work well with this technique?

@FrenchCookingAcademy 5 лет назад

most white fish as well as salmon work except large flat fish which needs to be poached with mixture with milk . i keep that for a future video

@deendrew36 4 года назад

I have poached salmon many times. Delish!

@J.Nobles 5 месяцев назад

thank you

@allitaliana6453 2 года назад

You are amazing

@elizabethruth9796 3 года назад

I’m making this court bouillon to poach my trout fish today. Can I use the court bouillon more than once? I can’t wait to try this. Thanks

@tedstr8ker 5 лет назад

What a wonderful channel. I support you via patreon now. After watchin lots of your videos I had fantastic crepes today, tomorrow I have friends here to eat pomme dauphin and I guess some chocolate mousse for dessert - but one thing I coulndt find: You're using so lovely bowls (plat) with "marius" on it. All your links for pans, helpers and tools are helpful, but where to get these bowls? I like em and would love to get them. :)

@FrenchCookingAcademy 5 лет назад

thanks a lot for your support on Patreon it really helps me 🙂🙂👍and yeah sorry for these bowls the company does not source these anymore and it was in france

@donnamqm7588 5 лет назад

My mother told me that once the eyes of your fish starts to pop out is how you determine when your fish is cooked enough regardless of its size

@AlexPryrodny 4 года назад

What do you do with the court bouillon after the fish is cooked - discard or is there some use for it?

@PacesIII 4 года назад

What was swimming in the bottom of the pan when you added the water?

@vanessaward7421 14 дней назад

This would be great with a lightly angelica infused sauce too

@onorbit 5 лет назад

Just returned from a trip through Basque country. Can you do a video for Gâteau Basque?

@robinranghar14 4 года назад

Love from India🇮🇳🇮🇳🇮🇳🇮🇳

@ChezJ1 5 лет назад

WOW! Beautiful Trout Stephan, it looks VERY moist and tender, just gorgeous. I do have a question, is the Court Bouillon to be discarded after use, or can you filter it for another use? I'm not familiar with it so I apologize for my ignorance.

@christophweiers3688 5 лет назад

John Lemons Normally, because it's so simple, you would produce your Court Bouillon always fresh. I never tried to freeze it after using it, but as any stock (vegetable, chicken etc.) it should be easy to do so.

@ChezJ1 5 лет назад

Christoph Weiers Thank you so much. 😁

@rimmersbryggeri 5 лет назад

Usually you would make a fish stock from white fish if you were to use it for a soup or so.

@afjkarey5366 5 лет назад

A question, why dont you put the lid on? Is it an important detail?

@nanmanattt3407 5 лет назад

Reductions maybe

@deendrew36 4 года назад

Yeah, the stock/broth/sauce won’t reduce if the lid is on.

@magicmike-qc7yi 3 года назад

Its so the fishy odors evaporate with the steam keeping the flavor pure and clean

@anardine6176 Год назад

Hi Stephane, is this not also sometimes referred to as an "Escabeche" en France ?

@Steve6cupcakes 2 года назад

Looks great! But the link in the description doesn’t seem to be working. Is there another way I can find the recipe?

@cmoore223 5 лет назад

Merci chef! What is your favorite mandolin brand? Merci! Cali from america!

@ChezJ1 5 лет назад

Where abouts in Cali C moore? I'm also in Cali up near Redding, N. Ca

@rkcrosio2988 4 года назад

John Lemons the french one for sure i use it in my kitchen.

@jimbojet8728 5 лет назад

Did you only remove the skin from the presentation side of the Trout? Thank you Stefan.

@melquiqarchy1632 5 лет назад

Jimbojet as you eat it, the skin on the other side will come after all, therefore, there is no need to throw it before

@thomasschroeder3391 3 года назад

Lettuce leaves can be used to remove scum from the surface of stocks and soups! Respectfully, Tom.

@markleggett5913 5 лет назад

Can I store the court bouillon for re use at a later date or make a soup out of it perhaps?

@nursultantulyakbaycats 5 лет назад

yeah make a fish soup out of it, should be packed with flavor. Watch out for the salt content though if you made it exactly like the recipe above.

@biloz2988 3 года назад

Hi I’m a subscriber who enjoys your videos tremendously. I hv one request if you could focus a bit on how to pronounce the different French culinary terms. One is fines herbs, is it pronounced feen-erb or feenzerb?

@AnnaM636 5 лет назад

Is this recipe good both for seafish and from the river one?

@aidanclarke6106 5 лет назад

Absolutely

@John-xv3by 5 лет назад

Hello, im wondering what are the impurities that you remove with the spoon after it starts to boil. can you elaborate?

@deendrew36 4 года назад

John the scum removed from the surface of stocks and broths is usually coagulated proteins, fats, some marrow leak maybe, floating debris....etc. Might even be from antibiotics/steroids/additives if not using pastured meats.

@tayyabasiddiqa8897 3 года назад

Bro great to see your tutorial. I have a request as a Muslim I am not allowed to consume Alcohol, so please try to teach recipes without alcohol and pork.

@IslenoGutierrez 3 года назад

Omit the alcohol and substitute another meat for pork. Fixed.

@stevonlgaming 5 лет назад

Would Cod fillets work well in the court bouillion?

@FrenchCookingAcademy 5 лет назад

yes absolutely

@Baliane22 4 года назад

Stephan mon ami you are not good for my waistline. I love fish and living in Seattle we do get some good fresh fish. Your recipe is so simply and does justice to the fish without overwhelming it with heavy heavy seasonings (I’m talking 10 and above) which overwhelm the fish so you can’t taste it.

@marcuscicero9587 5 лет назад

after the fish is cooked and removed from the court bouillon, could not the court bouillon be strained and reserved as a stock?

@deendrew36 4 года назад

marcus cicero good question! I think that is a great idea!

@Steve6cupcakes 2 года назад

Looks great! But it seems like the link to the ingredient list and recipe doesn’t work. Is there another way for me to get to the recipe?

@johnstultz4695 4 года назад

6:37 you're gonna COUNT for 15 minutes? 6:41 "on the clock here" ...oh haha

@tedn3030 5 лет назад

What was floating in the water at the beginning?

@aidanclarke6106 5 лет назад

A "bouquet garni". There is a video on this channel about it.

@MikeyD166 6 месяцев назад

15 mins or 50 mins? Does your dag bite?

@aliciaarden2019 5 лет назад

Monsieur, I was told that the French don't like fish very much. But the way you cook it with delicacy, I wonder whether it's true or was just a personal opinion.

@FrenchCookingAcademy 5 лет назад

not sure who told you that French loves fish and crustaceans 😋😋👨🏻‍🍳you just motivated me to make more fish videos 😅

@shanepasha6501 5 лет назад

French Cooking Academy -sounds good to me.

@butterfly9274 5 лет назад

French Cooking Academy fish is my favourite😊

@jaivas16 5 лет назад

the fish got an afro

@Druuster 5 лет назад

shouldn't you pre-boil the veggies because the acidity of wine and vinegar of the court bouillon will not allow the veggies to soften/tender ? EDIT : This is if you want to serve said veggies to be eaten

@PlanisGR 5 лет назад

What's the problem with the head? Am I the only one who eats what's inside the head of the fish?

@ChezJ1 5 лет назад

Ummmmm I think so lol, is it good? I'll try anything once. ; - )

@PlanisGR 5 лет назад

@@ChezJ1 If the fish is large enough (like a large sea bass), it's delicious although there are small fishes that have flesh in the head like red mullets. There is some flesh inside the cheeks and behind the eyes. Also, the heads of large fishes (e.g. tuna or salmon) make delicious soups because of the collagen.

@ChezJ1 5 лет назад

Planis Oh ok, I had visions of eating fish brains lol. Now THAT I can get on board with. I’ve heard Halibut cheeks are delicious, I’ll give it a try. Thank you my friend. 😁

@PlanisGR 5 лет назад

@@ChezJ1 You can try cheeks from every animal that can be eaten whether it's a fish or not. I love cow and sheep ones. Cheeks are always soft and tasty because of the fat inside them.

@ChezJ1 5 лет назад

Planis I had no idea, I have heard of Beef cheeks, but I did not know about the others. Thanks Planis. 😁

@daisysmum7336 4 года назад

Boiling stock makes it cloudier if chef is going to save it for stock or s sauce, cloudiness is not desirous.

@davidlambe2856 5 месяцев назад

Just cover it flower and fry it on the pan is the proper way to cook fish

@User-vz4xm 4 года назад

It's funny that you think the fish head is ugly. We asians think the whole fish is beautiful, it's like art! Japanese likes to use the fish head for decoration. We would never cover it. And btw, fish skin and fish head are nutritious, they contain a lot of collagens.

@gettem6341 4 года назад

You actually eat the head?

@User-vz4xm 4 года назад

@@gettem6341 no, i said for decoration. here you go: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MGn9eXJjzic.html or like this: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PEly4vi7prw.html

@lordofutub 18 часов назад

@4:30 is that... is that pieces of styrofoam from the packaging the pan came in?! This is inexcusable laziness

@mercelineonyango1682 5 лет назад

NEWBIE HERE ......

@deendrew36 4 года назад

Merceline Onyango 👋🏼

@erdirhjjhjtueng6901 3 года назад

@ettietti8533 4 года назад

court bouillon temp is is no more than 165F

@rumajana9210 3 года назад

Why do you remove the skin of the trout? It is edible.

@guantanamoe5568 5 лет назад

Why is it important to put the ingredients into cold water?

@crowdaddy13 5 лет назад

So the ingredients come up to heat with the water. If you bring it to a boil first then dump stuff in, you will cook the outside and the inside will be undone.

@guantanamoe5568 5 лет назад

Makes sense, thanks!

@ChezJ1 5 лет назад

Agreed.

@drumstankianaxl 5 лет назад

Cold water is used for vegetables under earth and boiling water is used for vegetables over

@Mr.Slay.Qween. 7 месяцев назад

123

@charliesimpson2974 4 года назад

Instead of hiding the fish head under a lemon slice, why not just cut it off, the tail fin too?

@ahanjitb 4 года назад

12 g/L of salt or 0.205 M NaCl

@raynierllewis2827 Год назад

And the healthy part of the fish gets discarded...

@testdriveguy Год назад

I don't know if it's a translation issue or what but "source of truth" sounds odd and scary.

@gettem6341 4 года назад

so you make a court bouillon, cool it down, then use it to poach the fish, then throw it out. this seems like too much time, people really do this?

@natviolen4021 5 лет назад

Cooling down the court bouillon before poaching is new to me. Guess the reason is to add more flavour during the cooling period. Really, you are a chicken. I would have appreciated watching you remove the trout from the pan ;-)

@ChezJ1 5 лет назад

Plus it helps the fish to cook more evenly, like boiling potatoes, you start off with cold water so the outside doesn't cook faster than the inside.

@dertobbe1176 5 лет назад

I did'nt saw that you washed your hands. Who can i trust you? 🤔

@ChezJ1 5 лет назад

Faith lol

@Brollyssweetface 5 лет назад

Were you joking? Maybe he washed them before the video.

@dertobbe1176 5 лет назад

Brollyssweetface of course i am serious

@deendrew36 4 года назад

It would be a waste of time for him to do that on camera. In his early videos, he mentioned it often. A sink is not really part of his set up, so it’s difficult. At this point, we presume he has washed his hands, as all of us home cooks (and professionals!) do prior to food prep.

@adam3d851 5 лет назад

Like all French made stuff, this video could have been done in 3 minutes

@gedanst1 4 года назад

I don't even think about it! first of all it looks terrible, then it is nothing but fish boiled in a lot of salty liquid, with very few flavors. Otherwise, just a recipe with a pretentious name in French. Don't panic, it's just an opinion.

@raynierllewis2827 Год назад

No one wants to see the head..