Classic Poached Fish in Court-Bouillon

Name: Classic Poached Fish in Court-Bouillon
Total time: 1 h
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 1 large whole fish, cleaned, about 1.5-2 kg; salt; about 2.5-3 l water (for the poaching liquid); mixed vegetables, diced (carrot, celery, onion); 2 bay leaves; 1-1.5 dl vinegar; 2 dl prepared aspic (see the Aspic (Clear Bone Stock) recipe, or substitute 1-2 packets of gelatin dissolved in strong broth) — for garnish; mustard sauce (tartar) or mayonnaise, for serving

Time: 1 hr (plus chilling, if serving cold) (about 25 min hands-on)6 servingsapprox. 260 kcal / serving (estimated)approx. 44 g protein / serving

Classic Poached Fish in Court-Bouillon (illustration)

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Ingredients

1 large whole fish, cleaned, about 1.5-2 kg
salt
about 2.5-3 l water (for the poaching liquid)
mixed vegetables, diced (carrot, celery, onion)
2 bay leaves
1-1.5 dl vinegar
2 dl prepared aspic (see the Aspic (Clear Bone Stock) recipe, or substitute 1-2 packets of gelatin dissolved in strong broth) — for garnish
mustard sauce (tartar) or mayonnaise, for serving

Method

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Salt the fish well inside and out, and let it sit for about 20-30 minutes.
In a large pot (fish kettle), prepare the court-bouillon: bring the diced vegetables, bay leaves, water, and vinegar to a boil together.
Once at a full boil, add the fish.
Poach at a very gentle simmer according to size: about 15-20 minutes for a 1 kg fish, 30-40 minutes for a 2 kg fish.
Remove from the heat; if serving cold, let it cool completely in the liquid, if serving warm, just let it rest in it for a few minutes.
Carefully lift it out, let the liquid drain off, then peel off the skin.
Place on a platter, and garnish with the prepared aspic (diced, or melted and drizzled on).
Serve with mayonnaise or mustard sauce (tartar).

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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