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Ingredients
- 4 each fish fillets such as salmon, bass or snapper skinned
- 1 teaspoon vegetable oil or butter
- 2-3 cups bouillon strained
Method
- 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 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.
