How To Cook Fish in Court Bouillon | French culinary technique (beginner level)

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Күн бұрын

How to make and use a Court Bouillon with Fish: The Court bouillon is clear broth that is primarily used in French cuisine when poaching many types of fish
In this video tutorial you will first learn how to make a classic French court bouillon and then be shown how to use it to poach a Trout.
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Пікірлер: 124

@plumitoamiko 5 жыл бұрын

This looks more tasty than just using plain water. Trout is so fine.

@panathasg13 5 жыл бұрын

Merci Stephan. Great work once again.

@FrenchCookingAcademy 5 жыл бұрын

thanks a lot and thank you for watching

@Benstephan123 4 жыл бұрын

You are the only one on youtube who pay attention to cleaness and talk about ut as part of a cooking show. Most cooks and chefs on youtube, I suspect, do mot wash their hand and ingridians I saw chefs who used raspberries strait from the package. I was served pancakes with raspberry in a restaurant and one raspberry has a warm.

@jane8930 5 жыл бұрын

So useful, thank you !

@jayejaye1543 Жыл бұрын

I’ve made this a few times with trout my partner and I caught. It is very delicious! Thanks for the recipe!

@clearmanlawyers753 5 жыл бұрын

Thank you for your videos. They are sensational.

@SuzanneBaruch 5 жыл бұрын

Very useful! Thank you for the video, I'm looking forward to the next one, Stephan.

@FrenchCookingAcademy 5 жыл бұрын

yes let’s go fish cookingventure

@karenabel6218 2 жыл бұрын

Wonderful video. I love your explanations and your dedication to the craftsmanship of cooking.

@Taureanfitness 2 жыл бұрын

I love this chef he's old school and 1 of my favorites totally the manI love this chef he's old school and 1 of my favorites totally the man this is the best pcoaching recipe I've ever seen!

@mysticmeg111 5 жыл бұрын

Wonderful-again!!!!

@cristinavelasco9818 4 жыл бұрын

Excellent chef !!! 🇪🇸✌🏾❤️ Merry Chrstas

@TiberiusKent 3 жыл бұрын

Will try with Salmon and then Halibut. Sounds great!

@lolaparadis5465 5 жыл бұрын

C'est magnifique ! 👌🏽👍❤️

@FrenchCookingAcademy 5 жыл бұрын

🙂

@christophweiers3688 5 жыл бұрын

Perfect! I love your presentation and your didactics showing absolute beginners the unpretentious craftsmenship of cooking. Cooking on a high level is not an art but craftsmenship taken to perfection! No one should look down on the classic recepies. The culinary approach is, to bring the classic recepies to another level! I rather prepare/kill lobsters in a Court Bouillon, it enhances the taste, texture and strukture of the flesh. Even, if you eat it cold "Bellevue Style" its perfect with the a simple Cocktail-Sauce! Court Bouillon, so delicious!

@ngdlist 5 жыл бұрын

Thank you for this Stephan. My Question/pondering.... The method of cooling the Court Bouillon and then introducing the fish is so the fish would slowly cook evenly? If one placed cold fish in the boiling liquid, the outside would cook first and unevenly. I can't wait to try this.

@dwaynewladyka577 5 жыл бұрын

That is a great way to prepare trout. Cheers!

@FrenchCookingAcademy 5 жыл бұрын

on tomorrow video the classic pan fried version

@shooting26gaming28 Жыл бұрын

Love your videos 🤩😍

@biloz2988 4 жыл бұрын

You hv the cutest French English

@dkcorderoyximenez3382 3 жыл бұрын

Nicely done....

@J.Nobles 5 ай бұрын

thank you

@ptinio2 2 жыл бұрын

I have a fish poacher and thanks for the recipe

@elizabethruth9796 3 жыл бұрын

I’m making this court bouillon to poach my trout fish today. Can I use the court bouillon more than once? I can’t wait to try this. Thanks

@TemplarX2 5 жыл бұрын

It looks appealing just like that. I like the simplicity of the serving. Bien fait, mon ami.

@bryanhumphreys940 5 жыл бұрын

I wonder if the difference between older and modern techniques has to do with the ability to control heat. Boiling on a fire/coals is easy, getting it to a simmer is much harder than on a modern gas or electric stove.

@siqizhang 3 жыл бұрын

As someone who regularly cooks on coal and charcoal.... I'd say it's somewhat harder to simmer... But not very much.

@ricardocarneiro3896 5 жыл бұрын

Would be nice to see you prepare and cook artichokes. Also cooking fish "en papillote"

@backpackmatt 5 жыл бұрын

I always learn something new from your videos. I've steamed, cleaned, scaled, breaded, fried, and grilled many fish but I've never attempted poaching a fish. I wonder what other fish would work well with this technique?

@FrenchCookingAcademy 5 жыл бұрын

most white fish as well as salmon work except large flat fish which needs to be poached with mixture with milk . i keep that for a future video

@deendrew36 4 жыл бұрын

I have poached salmon many times. Delish!

@Marcel_Audubon 5 жыл бұрын

very nice! is there any difference between a court bouillon and a nage courte, or are they the same thing?

@allitaliana6453 2 жыл бұрын

You are amazing

@tedstr8ker 5 жыл бұрын

What a wonderful channel. I support you via patreon now. After watchin lots of your videos I had fantastic crepes today, tomorrow I have friends here to eat pomme dauphin and I guess some chocolate mousse for dessert - but one thing I coulndt find: You're using so lovely bowls (plat) with "marius" on it. All your links for pans, helpers and tools are helpful, but where to get these bowls? I like em and would love to get them. :)

@FrenchCookingAcademy 5 жыл бұрын

thanks a lot for your support on Patreon it really helps me 🙂🙂👍and yeah sorry for these bowls the company does not source these anymore and it was in france

@donnamqm7588 5 жыл бұрын

My mother told me that once the eyes of your fish starts to pop out is how you determine when your fish is cooked enough regardless of its size

@onorbit 5 жыл бұрын

Just returned from a trip through Basque country. Can you do a video for Gâteau Basque?

@AlexPryrodny 4 жыл бұрын

What do you do with the court bouillon after the fish is cooked - discard or is there some use for it?

@PacesIII 4 жыл бұрын

What was swimming in the bottom of the pan when you added the water?

@robinranghar14 4 жыл бұрын

Love from India🇮🇳🇮🇳🇮🇳🇮🇳

@ChezJ1 5 жыл бұрын

WOW! Beautiful Trout Stephan, it looks VERY moist and tender, just gorgeous. I do have a question, is the Court Bouillon to be discarded after use, or can you filter it for another use? I'm not familiar with it so I apologize for my ignorance.

@christophweiers3688 5 жыл бұрын

John Lemons Normally, because it's so simple, you would produce your Court Bouillon always fresh. I never tried to freeze it after using it, but as any stock (vegetable, chicken etc.) it should be easy to do so.

@ChezJ1 5 жыл бұрын

Christoph Weiers Thank you so much. 😁

@rimmersbryggeri 5 жыл бұрын

Usually you would make a fish stock from white fish if you were to use it for a soup or so.

@vanessaward7421 20 күн бұрын

This would be great with a lightly angelica infused sauce too

@tayyabasiddiqa8897 3 жыл бұрын

Bro great to see your tutorial. I have a request as a Muslim I am not allowed to consume Alcohol, so please try to teach recipes without alcohol and pork.

@IslenoGutierrez 3 жыл бұрын

Omit the alcohol and substitute another meat for pork. Fixed.

@Steve6cupcakes 2 жыл бұрын

Looks great! But the link in the description doesn’t seem to be working. Is there another way I can find the recipe?

@anardine6176 Жыл бұрын

Hi Stephane, is this not also sometimes referred to as an "Escabeche" en France ?

@cmoore223 5 жыл бұрын

Merci chef! What is your favorite mandolin brand? Merci! Cali from america!

@ChezJ1 5 жыл бұрын

Where abouts in Cali C moore? I'm also in Cali up near Redding, N. Ca

@rkcrosio2988 4 жыл бұрын

John Lemons the french one for sure i use it in my kitchen.

@afjkarey5366 5 жыл бұрын

A question, why dont you put the lid on? Is it an important detail?

@nanmanattt3407 5 жыл бұрын

Reductions maybe

@deendrew36 4 жыл бұрын

Yeah, the stock/broth/sauce won’t reduce if the lid is on.

@magicmike-qc7yi 3 жыл бұрын

Its so the fishy odors evaporate with the steam keeping the flavor pure and clean

@markleggett5913 5 жыл бұрын

Can I store the court bouillon for re use at a later date or make a soup out of it perhaps?

@nursultantulyakbaycats 5 жыл бұрын

yeah make a fish soup out of it, should be packed with flavor. Watch out for the salt content though if you made it exactly like the recipe above.

@jimbojet8728 5 жыл бұрын

Did you only remove the skin from the presentation side of the Trout? Thank you Stefan.

@melquiqarchy1632 5 жыл бұрын

Jimbojet as you eat it, the skin on the other side will come after all, therefore, there is no need to throw it before

@biloz2988 3 жыл бұрын

Hi I’m a subscriber who enjoys your videos tremendously. I hv one request if you could focus a bit on how to pronounce the different French culinary terms. One is fines herbs, is it pronounced feen-erb or feenzerb?

@AnnaM636 5 жыл бұрын

Is this recipe good both for seafish and from the river one?

@aidanclarke6106 5 жыл бұрын

Absolutely

@John-xv3by 5 жыл бұрын

Hello, im wondering what are the impurities that you remove with the spoon after it starts to boil. can you elaborate?

@deendrew36 4 жыл бұрын

John the scum removed from the surface of stocks and broths is usually coagulated proteins, fats, some marrow leak maybe, floating debris....etc. Might even be from antibiotics/steroids/additives if not using pastured meats.

@thomasschroeder3391 3 жыл бұрын

Lettuce leaves can be used to remove scum from the surface of stocks and soups! Respectfully, Tom.

@stevonlgaming 5 жыл бұрын

Would Cod fillets work well in the court bouillion?

@FrenchCookingAcademy 5 жыл бұрын

yes absolutely

@Steve6cupcakes 2 жыл бұрын

Looks great! But it seems like the link to the ingredient list and recipe doesn’t work. Is there another way for me to get to the recipe?

@tedn3030 5 жыл бұрын

What was floating in the water at the beginning?

@aidanclarke6106 5 жыл бұрын

A "bouquet garni". There is a video on this channel about it.

@marcuscicero9587 5 жыл бұрын

after the fish is cooked and removed from the court bouillon, could not the court bouillon be strained and reserved as a stock?

@deendrew36 4 жыл бұрын

marcus cicero good question! I think that is a great idea!

@MikeyD166 7 ай бұрын

15 mins or 50 mins? Does your dag bite?

@johnstultz4695 4 жыл бұрын

6:37 you're gonna COUNT for 15 minutes? 6:41 "on the clock here" ...oh haha

@Baliane22 4 жыл бұрын

Stephan mon ami you are not good for my waistline. I love fish and living in Seattle we do get some good fresh fish. Your recipe is so simply and does justice to the fish without overwhelming it with heavy heavy seasonings (I’m talking 10 and above) which overwhelm the fish so you can’t taste it.

@aliciaarden2019 5 жыл бұрын

Monsieur, I was told that the French don't like fish very much. But the way you cook it with delicacy, I wonder whether it's true or was just a personal opinion.

@FrenchCookingAcademy 5 жыл бұрын

not sure who told you that French loves fish and crustaceans 😋😋👨🏻‍🍳you just motivated me to make more fish videos 😅

@shanepasha6501 5 жыл бұрын

French Cooking Academy -sounds good to me.

@butterfly9274 5 жыл бұрын

French Cooking Academy fish is my favourite😊

@jaivas16 5 жыл бұрын

the fish got an afro

@Druuster 5 жыл бұрын

shouldn't you pre-boil the veggies because the acidity of wine and vinegar of the court bouillon will not allow the veggies to soften/tender ? EDIT : This is if you want to serve said veggies to be eaten

@erdirhjjhjtueng6901 3 жыл бұрын

@mercelineonyango1682 5 жыл бұрын

NEWBIE HERE ......

@deendrew36 4 жыл бұрын

Merceline Onyango 👋🏼

@rumajana9210 3 жыл бұрын

Why do you remove the skin of the trout? It is edible.

@Mr.Slay.Qween. 7 ай бұрын

123

@daisysmum7336 4 жыл бұрын

Boiling stock makes it cloudier if chef is going to save it for stock or s sauce, cloudiness is not desirous.

@davidlambe2856 5 ай бұрын

Just cover it flower and fry it on the pan is the proper way to cook fish

@PlanisGR 5 жыл бұрын

What's the problem with the head? Am I the only one who eats what's inside the head of the fish?

@ChezJ1 5 жыл бұрын

Ummmmm I think so lol, is it good? I'll try anything once. ; - )

@PlanisGR 5 жыл бұрын

@@ChezJ1 If the fish is large enough (like a large sea bass), it's delicious although there are small fishes that have flesh in the head like red mullets. There is some flesh inside the cheeks and behind the eyes. Also, the heads of large fishes (e.g. tuna or salmon) make delicious soups because of the collagen.

@ChezJ1 5 жыл бұрын

Planis Oh ok, I had visions of eating fish brains lol. Now THAT I can get on board with. I’ve heard Halibut cheeks are delicious, I’ll give it a try. Thank you my friend. 😁

@PlanisGR 5 жыл бұрын

@@ChezJ1 You can try cheeks from every animal that can be eaten whether it's a fish or not. I love cow and sheep ones. Cheeks are always soft and tasty because of the fat inside them.

@ChezJ1 5 жыл бұрын

Planis I had no idea, I have heard of Beef cheeks, but I did not know about the others. Thanks Planis. 😁

@User-vz4xm 4 жыл бұрын

It's funny that you think the fish head is ugly. We asians think the whole fish is beautiful, it's like art! Japanese likes to use the fish head for decoration. We would never cover it. And btw, fish skin and fish head are nutritious, they contain a lot of collagens.

@gettem6341 4 жыл бұрын

You actually eat the head?

@User-vz4xm 4 жыл бұрын

@@gettem6341 no, i said for decoration. here you go: kzfaq.info/get/bejne/g62ebMiJr9DemZc.html or like this: kzfaq.info/get/bejne/hqucrJenzp3Uoqs.html

@ettietti8533 4 жыл бұрын

court bouillon temp is is no more than 165F

@guantanamoe5568 5 жыл бұрын

Why is it important to put the ingredients into cold water?

@crowdaddy13 5 жыл бұрын

So the ingredients come up to heat with the water. If you bring it to a boil first then dump stuff in, you will cook the outside and the inside will be undone.

@guantanamoe5568 5 жыл бұрын

Makes sense, thanks!

@ChezJ1 5 жыл бұрын

Agreed.

@drumstankianaxl 5 жыл бұрын

Cold water is used for vegetables under earth and boiling water is used for vegetables over

@lordofutub 7 күн бұрын

@4:30 is that... is that pieces of styrofoam from the packaging the pan came in?! This is inexcusable laziness

@charliesimpson2974 4 жыл бұрын

Instead of hiding the fish head under a lemon slice, why not just cut it off, the tail fin too?

@ahanjitb 4 жыл бұрын

12 g/L of salt or 0.205 M NaCl

@gettem6341 4 жыл бұрын

so you make a court bouillon, cool it down, then use it to poach the fish, then throw it out. this seems like too much time, people really do this?

@raynierllewis2827 Жыл бұрын

And the healthy part of the fish gets discarded...

@testdriveguy Жыл бұрын

I don't know if it's a translation issue or what but "source of truth" sounds odd and scary.

@adam3d851 5 жыл бұрын

Like all French made stuff, this video could have been done in 3 minutes

@natviolen4021 5 жыл бұрын

Cooling down the court bouillon before poaching is new to me. Guess the reason is to add more flavour during the cooling period. Really, you are a chicken. I would have appreciated watching you remove the trout from the pan ;-)

@ChezJ1 5 жыл бұрын

Plus it helps the fish to cook more evenly, like boiling potatoes, you start off with cold water so the outside doesn't cook faster than the inside.

@dertobbe1176 5 жыл бұрын

I did'nt saw that you washed your hands. Who can i trust you? 🤔

@ChezJ1 5 жыл бұрын

Faith lol

@Brollyssweetface 5 жыл бұрын

Were you joking? Maybe he washed them before the video.

@dertobbe1176 5 жыл бұрын

Brollyssweetface of course i am serious

@deendrew36 4 жыл бұрын

It would be a waste of time for him to do that on camera. In his early videos, he mentioned it often. A sink is not really part of his set up, so it’s difficult. At this point, we presume he has washed his hands, as all of us home cooks (and professionals!) do prior to food prep.

@gedanst1 4 жыл бұрын

I don't even think about it! first of all it looks terrible, then it is nothing but fish boiled in a lot of salty liquid, with very few flavors. Otherwise, just a recipe with a pretentious name in French. Don't panic, it's just an opinion.

@raynierllewis2827 Жыл бұрын

No one wants to see the head..