Poached cabillaud in Court Bouillon

Cooks in about an hour with about 15 minutes preparation.

Serves 6, but easy to scale up or reduce for more or less people.

This classic French dish is as simple as it is elegant. It is a minimal effort yet tasty recipe.

Background

Cabillaud is French for cod and it is the most popular fish in French cooking and has been fished since antiquity and earlier; dried cod is called morue. Court means short and bouillon means broth, from bouillir, to boil. ‘Short boiling’ or ‘quick broth’ would sum it up.

Poached cabillaud in Court Bouillon

Ingredients

10 smallish potatoes

5 topinambour (Jerusalem artichokes)

1 kg of cabillaud (cod) filet

2 lemons and 1 pear

1 leek

2 cloves of garlic

Fresh parsley and coriander

Thyme, salt, pepper, Herbes de Provence, Bay leaves

Poached cabillaud in Court Bouillon

How to Cook

1. Boil 2 litres of water.

2. Add in salt, pepper, crushed garlic, half a sliced lemon, chopped leek, a bit of parsley and coriander, Herbes de Provence and bay leaves.

3. Quarter the potatoes and topinambour and add to the water.

4. Heat on the fire, or a gentle hob heat until potatoes and topinambour are cooked through, then remove only the potato and topinambour into a separate bowl.

5. Put the water back on the heat until bubbling.

6. Add in the cabillaud with the pears and poach for about 5 to 10 minutes, more or less depending on the thickness.

7. Remove, serve with the potatoes and garnish with lemon and fresh parsley.

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Wine Pairing

Pair with a fresh white wine, such as a chardonnay from Bourgogne.