White Court Bouillon
This milk based white court bouillon recipe helps keep white meat fish at its whitest.
Ingredients
- 1 quart water
- 1 cup whole milk
- 1 tablespoon salt
- Juice of half a lemon
Instructions
- 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.