Poaching – To cook in liquid at below boiling point.

Court-Boullion – A liquid in which we poach.

The wonderful flavours and aromas associated with poaching as well as the subleties and the lightness of the dishes go arm in arm with the vibrant rebirth of spring.

A court-bouillon can be as simple as salted water in which my mother cooked many a trout that Dad had caught in the high country streams of NSW and Victoria.

Basic Recipe for Court-Boullion
To 2 litres water add some white wine, herbs or your choice such as parsley, thyme, bayleaf, some sliced onion, carrot, celery and leek, finish with some sea salt and black peppercorns and you have a poaching liquor that is as wonderfully flavoursome as it is light and refreshing.

This is an excellent preparation for us to indulge ourselves considering the array of fish and seafood we enjoy in our coastal neck of the woods.

It also works very well with poultry. A nicely poached breast or thigh of free range chicken complemented with a spring salad of various lettuce, rocket, parsley and baby spinach from our home garden is an absolute joy on any spring day. And a glass of the old chateau de cardboard compliments it nicely.

Method
Bring the liquid to the boil with ingredients – reduce to a simmer and allow to cook out for 10-15 minutes.

The court-bouillon can be allowed to cool slightly until needed.

To Poach Meats bring the Court-Boullion to a simmer and insert meats never allowing the liquid to boil. Poach until meat is cooked through.

Imagination in the liquids used is the key to poaching.

Seafood
Mussels poached in a tomato, basil, garlic, white wine sauce is delicious, and to mop up the extra sauce with fresh crusty bread is just wicked.

Fresh and smoked fish poached in milk seasoned to taste, with a dash of vinegar added can be awsome. Don't be put off when the milk separates – it's part of the experience!

And don't forget the classic fish soup where a good stock and the addition of various pieces of fish and seafood make an enviable addition to any barbeque or beach picnic.

So there you have it. Give your senses free reign. Let your imagination lead you. Throw off the shackles of winter and enter into your own idea of culinary joy!

Chef David

Is a really important thing over summer.

Food Quality and Safety are critical to consumers and form an integral part of any food industry programs. Consumer education has also been identified as a key element since consumers too must play a role in maintaining food safety throughout the food chain.

Visit the Food safety chain for more information at http://www.safefood.net.au

This website is designed to present an overview of all the key food safety issues. It incorporates both internal and external links to provide the inquisitive with access to more detailed information on specific issues as required.

Keep The Skeleton

Most fish caught can be used for stock. Flathead, Bream, Snapper and Mowie are all good.

After filleting make sure the frame is clean with the gills removed and any blood and gunk gone. Keep them cool with the fillets.

Recipe for Fish Stock

fish frames

1 carrot, chopped

1 onion, chopped

1 stick of celery, chopped

3 or 4 sprigs of parsley

3 or 4 small bay leaves

8-10 whole black peppercorns

pinch of fresh or dried thyme

Method

Place all ingredients in a large pot, cover with water. Don't season and don't put the lid on.

Bring to the boil and immediately reduce heat to just under boiling point - what is called a rolling boil. Continue boiling for about 20 minutes, no more. This will cook the fish frames without breaking them up and causing the stock to go cloudy.

Remove from heat and strain liquid into a clean pot. You can use it as it is or you can bring it back to the boil and reduce it (uncovered) by a third or half and the flavour will intensify. It makes a great base for seafood and fish soups including the classic chowders you find on restaurant menus.

Great ingredients make great tucker.