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Poached Grouper with Lemon Gel and Basil Aioli
Tom Goldsmith
4 servings
BeginnerPoached grouper is elegant and very easy to prepare. The flavors are subtle and delicate and the texture is just what you want for a good piece of fish.
Total Steps
6
Ingredients
7
Tools Needed
1
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Poached Grouper with Lemon Gel and Basil AioliIngredients
- 4 fillets grouper, about 6 oz. each
- 6-8 cups court bouillon
- 1-2 cups seafood stock(optional)
- carrots
- onions
- celery
- a couple sprigs fresh thyme
Instructions
1
Step 1
Prepare the court bouillon by simmering water with a mirepoix of carrots onions and celery along with a coupe of sprigs of fresh thyme for about an hour.
2
Step 2
If you have made the court bouillon ahead of time, heat it to a slow simmer.
3
Step 3
Arrange the fish fillets in a large pan that has a cover (a dutch oven works for this)
4
Step 4
Strain and pour in enough court bouillon to nearly cover the fish
5
Step 5
Simmer for about 10 minutes, covered.
6
Step 6
Check the fish. It should be opaque, tender and flake easily. Be careful not to overcook.