The Frenchman's Bass
ACTIVE TIME: 5 minutes minutes
TOTAL TIME: 25 minutes minutes
Yield: 4 servings
- 1.5 cups water
- 0.5 cup white wine
- 1 lemon, juiced
- 1 small onion, chopped
- 0.5 rib celery, chopped
- 1 clove garlic, finely chopped
- 1 teaspoon black peppercorns
- 5 sprigs fresh thyme
- 1 bay leaf
- 4 (4-ounce) sea bass fillets
- Kosher salt, to taste
Combine the water, white wine, lemon juice, onion, celery, garlic, peppercorns, thyme, and bay leaf in a 3-quart saucier and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes.
Add the bass fillets to the court bouillon, partially submerging them in the liquid. Cover the pan with the lid and poach the fish for 5 to 7 minutes. Be sure not to overcook the bass. Remove the bass from the poaching liquid and season with salt to taste.