To serve a whole poached fish, put it on a serving platter with a napkin under it to absorb any surplus liquid. Remove the top skin and the black part of the flesh. Serve with melted butter or any desired sauce. When eaten cold, fish is usually served with mayonnaise or with mayonnaise combined with herbs and with a vegetable salad.
Court-Bouillon au Vinaigre (Stock with Vinegar for Fish)
In a saucepan combine 3 quarts water, ½ cup vinegar, 1 tablespoon salt, 2 medium carrots, and 2 medium onions, both sliced, 8 peppercorns, 6 sprigs of parsley, a little thyme, and 1 bay leaf, Simmer for 30 minutes and strain over the fish. Bring to a boil, lower the heat. and simmer gently until the fish is done.
Truite au Bleu (Brook Trout au Bleu)
The trout must be alive to be prepared this way. Clean them very quickly and sprinkle with a little vinegar. Put about two inches of court-bouillon with vinepar, or just enough to cover the fish, in a shallow pan or heatproof dish. Bring to a boil and add the fish. Lower the heat so the trout will simmer gently and cook them for 9 to 10 minutes. They will curl up and turn a bluish color. Drain the liquid from the dish and serve the trout from the dish in which they were cooked or remove them to a serving dish with a napkin under them. Serve melted butter separately.
Homard Poché au Court-Bouillon (Lobster in Court Bouillon)
In a kettle combine 2 quarts water, 1 tablespoon salt, 1 slice of onion, a few slices of carrot, ½ cup vinegar, 9 peppercorns, and a flavor made by tying together 1 stalk of celery, 3 sprigs of parsley, 1 bay leaf, and a little thyme, Simmer for 30 minutes. Add the lobster and simmer for 20 to 25 minutes if it is to be served immediately. If it is to remain in the water to cool, 15 minutes will he long enough, as it will continue to cook as the water cools. To serve, split the lobster, break the claws, and place it in a serving dish with a little of the cooking liquid, the carrot and onion, and a little fresh parsley. Serve lemon quarters and melted butter separately. Or serve cold with mayonnaise or as a salad or cocktail, one lobster to a portion.
Crevettet Pochées (Spicy Shrimp)
In a kettle combine 2 quarts water, 5 or 6 stalks of celery, and some celery tops, 24 allspice berries, 2 blades of mace, 9 cloves, 1 pod of red pepper, a little cayenne pepper, a fagot made by tying together 5 sprigs of parsley, I bayleaf, and a little thyme, and enough salt to make the broth quite salty. Simmer for 30 minutes to extract the flavors of the ingredients. Add the shrimp and cook 5 minutes. Cool the shrimp in the broth, shell, and remove the intestinal veins. Arrange them on a bed of cracked ice and garnish with parsley. Serve as bors-d'oeuvre, with cocktail same, if desired.
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