Hake in court-bouillon

Ingredients

• 1hake or pollock
• as neededwater
• 1 cube, or homemade court-bouilloncourt-bouillon
• to tastebouquet garni
• to tastelemon
• to tastebutter or an accompanying sauce

Instructions

1. 1

   Clean the fish

   Scale and rinse the hake, then pat it dry.

2. 2

   Boil the court-bouillon

   Bring the court-bouillon to the boil in a large pot.

3. 3

   Lower the heat

   Turn the heat down until the liquid is barely simmering.

4. 4

   Add the fish

   Carefully lower the hake into the court-bouillon.

5. 5

   Cook the fish

   Cook for 12 minutes for a medium-sized piece.

6. 6

   Check and rest

   Check that the fish is cooked, then leave it to rest for 1–2 minutes.

7. 7

   Drain and peel

   Drain the fish and remove its skin.

8. 8

   Serve with butter

   Serve with steamed potatoes and lemon butter.

What is hake in court-bouillon?

Court-bouillon is a lightly seasoned liquid used to cook fish gently. This preparation belongs to the French tradition of seafood cooking, and suits the clean flavour and fine texture of hake or pollock.

Gentle heat is the key: the fish cooks in a simmer rather than a vigorous boil. Steamed potatoes and lemon butter make a simple, classic-style accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 84 calories, 0g protein, 0g carbs, 0g fat.

The hake or pollock provides most of the protein, while butter contributes most of the fat. Steamed potatoes, served alongside as directed, supply the main carbohydrates; balance the plate with a generous portion of vegetables if you like.

Choosing the fish

Hake: Choose a whole fish or a piece that will fit comfortably in your pot; the recipe gives a 12-minute guide for a medium-sized piece.

Pollock: It is offered as an alternative in the recipe. Whichever fish you use, handle it carefully so the flesh stays intact.

Getting the court-bouillon ready

Liquid: Use enough water and court-bouillon to immerse the fish. The recipe allows either a cube or homemade court-bouillon.

Aromatics: The ingredient list includes a bouquet garni. Bring the liquid to the boil, then lower it to a gentle simmer before adding the fish.

Keeping the texture delicate

Gentle simmer: After bringing the court-bouillon to the boil, reduce the heat so the liquid only just simmers. A rolling boil can break up the fish.

Timing: Cook a medium-sized piece for 12 minutes, then check it and leave it to rest for 1–2 minutes before draining.

Checking when it is done

Doneness: Check the fish after the stated cooking time, as the recipe directs. The flesh should be cooked through but still hold together when handled.

After cooking: Drain it carefully and remove the skin before serving, taking care not to break up the tender flesh.

Serving the fish

Potatoes: Serve with steamed potatoes, as suggested in the method; their soft, mild flavour works well alongside the fish.

Lemon butter: Add butter with lemon for a bright, rich finish, or use another accompanying sauce of your choice.

Recipe notes & tips

• Choose a pot that lets the fish sit in the court-bouillon without being crowded.
• Have the fish scaled, rinsed and dried before heating the cooking liquid.
• Lower the heat to a gentle simmer before putting the fish in the pot.
• Use the 12-minute timing as a guide for a medium-sized piece, then check for doneness.
• Drain the fish gently to help it stay in one piece.
• Serve the lemon butter separately if diners prefer to choose their own amount.

Variations

• Use pollock: Substitute pollock for the hake, as the recipe allows.
• Make court-bouillon: Use homemade court-bouillon instead of a cube.
• Change the sauce: Serve with another accompanying sauce in place of butter.
• Add lemon: Offer extra lemon with the fish for a sharper finish.

Common mistakes to avoid

• Boiling too vigorously: Reduce the heat to a gentle simmer before adding the fish.
• Skipping the check: Check the fish after 12 minutes, since the timing is given for a medium-sized piece.
• Overcooking: Check for doneness at the stated time rather than leaving the fish in the liquid by default.
• Handling roughly: Drain and remove the skin carefully so the delicate fish does not break apart.
• Serving without the suggested sides: Pair the fish with steamed potatoes and lemon butter as directed.

How to store

Refrigerate leftover fish promptly in a covered container and use within 1–2 days. Reheat gently until hot, taking care not to overcook it; the texture is best when freshly made.

Frequently asked questions