1 1/2 cups water
1/2 cup white wine
1 lemon, juiced
1 onion, chopped
1/2 celery rib, chopped
1 garlic clove, chopped finely
1 teaspoon black peppercorns
4 to 5 sprigs fresh thyme
1 bay leaf
Making 1 pint Court Bouillon, recipe follows
4 (4-ounce) sea bass fillets
Combine all ingredients in a saucepan
and bring to a boil over high heat. Reduce the heat and simmer
for 8 minutes. Strain or use chunky the first time, then strain
through a fine mesh and either refrigerate for up to 3 days or
freeze for up to 2 months. Either way, be sure to bring to a
boil before reusing.
After making and straining court bouillon (see
Bring the court
bouillon to a simmer in a large saucepan. Add the
fillets to the court bouillon, partially submerging
them in the liquid.
Cover the pan with the lid and reduce heat. Poach
the fish for 5 to 7 minutes.