Poached Grouper with Lemon Gel and Basil Aioli
www.discoverycooking.com
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Author : Tom Goldsmith
Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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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.
Step 3
If you have made the court bouillon ahead of time, heat it to a slow simmer.
Step 5
Arrange the fish fillets in a large pan that has a cover (a dutch oven works for this)
Step 7
Pour in enough court bouillon to nearly cover the fish
Step 9
Simmer for about 10 minutes, covered.
Step 11
Check the fish. It should be opaque, tender and flake easily. Be careful not to overcook.