Il branzino del francese

Ingredienti

• 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

Preparazione

1. 1

   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.

2. 2

   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.