Court Bouillon

Court bouillon is a French poaching technique that translates to ‘short broth,' meaning it cooks quickly and builds from aromatics rather than bones or meat. The point isn’t to make a soup; it’s to create a fragrant, lightly acidic bath that gently cooks delicate fish without leaching out flavor.

Lemon and white wine bring the acidity that firms up fish protein and keeps the flesh from turning mushy. The cloves, peppercorns, bay leaf, and parsley each contribute background aromatics that perfume the fillet without overpowering it.

The 15-minute simmer (or 30 if you add wine) is enough to extract flavor from the aromatics but not so long that the bouillon turns bitter or vegetal. Once strained, slip in your fish, salmon, halibut, or any white-fleshed fillet works, and poach below a simmer until the flesh is just opaque.

Use it once and discard, or reduce the strained liquid into a quick pan sauce.

Chef Tips

• The bouillon should never boil with the fish in it. Aim for 160 to 175°F (70 to 80°C), a bare shimmer with no bubbles breaking the surface.
• Strain through cheesecloth before poaching for a clean broth and clean-tasting fish.
• Match the wine to your fish: dry Sauvignon Blanc for delicate white fish, dry Vermouth for richer fillets like salmon.
• Save the strained bouillon after poaching to cook rice or risotto that will accompany the fish.

Variations

• Add a sliced fennel bulb for licorice notes that pair beautifully with salmon.
• Swap lemon for lime and add a thumb of ginger for an Asian-inflected poach.
• Use cider vinegar in place of wine for an alcohol-free version that still firms the protein.