Court bouillon and fumet are both liquids that are used in the cooking of fish and seafood.
Court Bouillon
A court bouillon is a water or liquid that is flavored with seasonings and/or herbs, an acid, and sometimes vegetables. It is used to poach fish. The choices of each ingredient will depend on the resulting flavors of the item being cooked. A basic ratio is for each quart of water, add in 1 1/2 tablespoons salt and 3 tablespoons of lemon juice or vinegar.
Seasonings
- Seasonings and herbs can be salt, pepper, peppercorns, thyme, anise seeds, fennel seeds, parsley, bay leaves, chives, star anise, caraway seeds, etc. The use of sachet or bouquet garni is helpful when removing them when the court bouillon is finished.
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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. 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.
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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 tying easier and more secure.
Acids
- An acid can be wine, lemon juice, or vinegar.
Vegetables
- The vegetables can be onions, carrots, celery, shallots, celery leaves, fennel stalks, green onions, leeks, mushrooms, garlic, etc. These are often coined ‘aromatics.’
Court Bouillon Recipe
White Court Bouillon
Renee Shelton
This milk based white court bouillon recipe helps keep white meat fish at its whitest.
- 1 quart water
- 1 cup whole milk
- 1 tablespoon salt
- Juice of half a lemon
Place fish to be poached in a poaching pan with cold water, milk, lemon juice, and salt (do not preheat before poaching).
Bring to a poaching temperature, and poach gently until fish is done.
Fumet
A fumet is a flavorful fish stock. Leftover poaching liquid is a great base for a fumet.
Fumet Recipe
Fumet (Fish Stock)
- 1 pound fish trimmings or bones of fish
- Aromatic ingredients Vegetables. For flavor. Use: onion, celery, leeks, carrots, shallots, mushrooms, etc.
- Splash of dry white wine
- Seasonings Herbs and spices. For flavor. If dry seasonings, then place in a sachet. If fresh, then tie up as a bouquet garni.
Place desired aromatic vegetables 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.
