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Fish and Shellfish, Mains

John Dory Poached in an Apple Cider Court Bouillon

John Dory Poached in an Apple Cider Court Bouillon
Los Angeles Times

Sometimes the newest trends in cooking aren't necessarily the best. The court bouillon is a French technique so old it has nearly been forgotten, but you can't beat it for adding flavor. A court bouillon is a quickly made stock. ... Read more

Total time: 30 minutes | Serves 4
  • 1 1/4 cups apple cider, no sugar added
  • 1/4 cup cider vinegar
  • 1 (1-inch piece) cinnamon stick
  • 1/2 teaspoon freshly grated horseradish
  • 1 clove
  • 1 (1-inch) piece vanilla bean, or 1/8 teaspoon vanilla extract
  • 1/4 cup finely sliced sweet onion
  • 4 (1/4-pound) John Dory or snapper filets, skinned
  • Salt, pepper
  • 1/4 cup (1/2 stick) butter, in pieces
  • 1/2 cup diced Granny Smith apple
  • 3 radishes, diced
  • 1 tablespoon chopped chives

Step 1Make the court bouillon: Combine the apple cider, cider vinegar, cinnamon stick, horseradish, clove, vanilla and onion in a 12-inch skillet. Bring to a low simmer and cook 10 minutes.

Step 2Season the fish with salt and pepper, add it to the court bouillon, cover the pan, and gently cook 3 minutes.

Step 3Remove the fish and keep it warm. Strain the court bouillon into a small saucepan and reduce it by half over high heat, 5 minutes. Whisk in the butter and season with salt and pepper. Add the diced apple and radishes and cook 1 minute.

Step 4Place the fish in the center of a deep dish or pasta bowl. Spoon the garnish and sauce over the fish and sprinkle with the chopped chives.


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