Leg Of Lamb Poached In White Wine Court Bouillon Food

POACHING LIQUID FOR LOBSTER (COURT BOUILLON)

Steps:

• Bring about 3 quarts of water to a boil. Add the wine, coriander, salt, red pepper, thyme, bay leaves, garlic and lemon to the boiling water, and then reduce the heat and simmer, 10 to 15 minutes.
• Place the lobster in the pot and simmer, 5 minutes. Turn off the heat and let the lobster sit in the hot water 10 minutes.
• Plunge the lobster into a salted ice bath. When completely cool, remove from the ice and serve.

SLOW ROAST LEG OF LAMB WITH WHITE WINE

Steps:

• Preheat the oven to 325°F.
• Pour the oil into a large, sturdy roasting tin and set it over the stove top.
• Slash the lamb with a sharp knife, use one of the sliced garlic cloves, and stick slivers into the meat.
• Season the lamb with salt and pepper then roll it in the flour.
• Brown the lamb all over in the hot oil for 5-10 minutes.
• Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
• Add the garlic, white wine, stock, rosemary and redcurrant jelly, bring to a simmer, transfer to the the oven and cook for 2 hours covered, basting now and again with the juices.
• Uncover and cook for another 1 1/2-2 hours, basting again at intervals.
• Take the lamb out of the tin and place on a large board to rest in a warm place.
• If needed skim off and reduce the pan juices, mash up the onions a bit.
• Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices.

COURT BOUILLON FOR POACHING FISH

Steps:

• For the bouillon: Place all ingredients in medium saucepan and bring to a boil. Lower heat and simmer uncovered for 20 to 30 minutes. Strain and reserve. Can be refrigerated 3 days or frozen for months.
• For the fish: Run fingers over fish fillets to feel for tiny bones; if there are any, remove with needlenose pliers or tweezers. Lightly oil or butter the bottom of a deep skillet big enough to fit fish fillets in a single layer and place fish thus in skillet. Bring court bouillon to a simmer. Gently pour court bouillon over the fish, covering completely. Turn heat on very low so that liquid steams but does not quite simmer for 2 minutes. Turn off heat and let fish sit in liquid an additional 5 minutes per inch of thickness. Start checking fish for doneness: a thin knife inserted in thickest part of fillet should meet with just slight resistance. Fish should still be slightly translucent in center. Remove fish from skillet with slotted spatula, blot the bottom lightly with a paper towel, and serve.
• For the almonds: Heat large nonstick skillet over medium flame. Add almonds and cook for 2 minutes, tossing frequently, until light brown and smelling toasty. Reduce heat to low. Drizzle oil over nuts and toss well. Sprinkle soy and lime juice over and toss well. Sprinkle cayenne, black pepper, garlic and scallion white/light greens over and toss very well. Continue to cook, stirring and tossing frequently, for 5 minutes or until nuts are dry and scallion and garlic are soft. Add scallion greens, toss again, and serve over poached bass or snapper with a wedge of lime.
• For the emulsion: Wash watercress and remove the thickest stems. Bring medium pot of water to a boil and add 1 tablespoon salt. Have a medium bowl of ice water at hand for refreshing. When water returns to the boil, plunge watercress in and cook for 30 seconds. Drain watercress and quickly drop in ice water. When thoroughly chilled, drain watercress again and lightly squeeze out water. Chop blanched watercress roughly on cutting board. Place in blender and puree, adding a little water if necessary to get the mixture going. With blender running, gradually pour in oil until emulsion is formed. Add rest of salt and pepper, puree again and taste, adjusting seasoning if needed. Serve over poached salmon.

HALIBUT POACHED IN LEMON-FENNEL COURT-BOUILLON

Steps:

• Place potatoes in a saucepan, and add enough cold water to cover by about 2 inches. Add 1 teaspoon salt, and bring to a boil. Reduce heat, and simmer briskly until just tender, about 15 minutes. Drain, and return to pan to keep warm.
• Meanwhile, in a pot wide enough to accommodate halibut fillets in a single layer, combine 10 cups water, the wine, fennel wedges, lemon slices, and remaining 2 3/4 teaspoons salt.
• Place parsley, bay leaf, and some of the reserved fennel fronds between the leek halves, and tie together with kitchen twine. Add to pot, and bring to a boil. Reduce heat, and simmer briskly until fennel is barely tender, 12 to 15 minutes.
• Clip a candy thermometer to side of pan. Reduce heat so that liquid is barely simmering (190 degrees to 200 degrees). Add halibut in a single layer. Cook, adjusting heat so that steam rises but only a stray bubble surfaces, until fish begins to flake when gently pressed and an instant-read thermometer inserted into center of fillets registers 140 degrees, about 6 minutes.
• While fish is cooking, slice potatoes 1/4 inch thick, and divide among 4 shallow dishes. Remove 6 lemon slices from pot, and finely dice the peel. Melt butter in a small saucepan, and stir in lemon juice.
• As soon as the fish is cooked through, lift each fillet from pot using 2 slotted spatulas, and divide among 4 serving dishes. Add fennel wedges to dishes. Spoon about 1 1/2 teaspoons of the cooking liquid over each fillet; sprinkle with diced lemon peel, and drizzle with lemon sauce. Garnish with remaining fennel fronds, and serve immediately.

COURT-BOUILLON

Steps:

• Place all the ingredients except the salt in a pot and bring to a boil. Lower the heat and simmer for to minutes. Strain and season to taste with salt.

LEG OF LAMB POACHED IN WHITE WINE COURT BOUILLON

Steps:

• Pique the boned and tied leg of lamb with slivers of garlic (cut small gashes and insert garlic) and rub it will with dried rosemary. Put wine, and equal amount of water, vegetables, and seasonings in a large kettle, bring to a boil and simmer for 25 minutes. Add lamb and bring liquid to a boil again. Cover the pan, reduce heat and simmer, allowing 15 minutes per pound of meat. Serve with Sauce Soubise. With this, drink chilled Pouilly Fuissé.