Feast It Forward Network’s own Chef Rick Moonen presents recipes from his award winning cookbook “Fish Without A Doubt”. Learn fish cookery methods that make Chef Moonen’s recipes superlative and your execution of them easy. In this episode Chef Moonen demonstrates simple tricks for making aromatic, acidity, and salt, concentrated infusion with flavor. Think of ocean water when you taste it. Purchase Chef Moonen’s “Fish Without A Doubt” and refer to page 78 for this tasty recipe.
Classic Court Bouillon
1 large onion, cut into very thin slices
1 celery rib, cut into very thin slices
An herb bouquet (a bay leaf, a few sprigs of thyme, and some parsley stems, tied together with kitchen string)
3 cups water
¾ cup white vinegar
¼ cup coarse salt
1 teaspoon white peppercorns
6 sprigs tarragon (or another soft herb)
Combine the onion, celery, herb bouquet, water vinegar, salt, and peppercorns in a saucepan. Bring to a simmer over medium heat and cook at an active simmer for 15 minutes. Add the tarragon and simmer for another 5 minutes, then turn off the heat and let the court bouillon infuse for 30 minutes.
It’s ready to use.