I got fed up with the fish in cream sauces and wanted to go the complete opposite direction this week — a light, light, light fish linguine, and as you saw in the subtitle, a dish lighter and simpler than a traditional french court bouillon. If you don’t know what that is, it’s a standard poaching liquid with wine, celery, carrots, onions, bay leaf, lemon etc. Too much work for a Tuesday morning, and tastes too much like my usual french stocks.
Here’s my version:
1/4 cup white wine
A handful of thyme and chives
1 teaspoon of sea salt
Skinless cod fillet
A few cherry tomatoes
Squeeze of lemon
Linguine
Recipe:
Boil and cook linguine in a separate pot
Add 1 and ½ cup water, ¼ cup white wine, a handful of thyme, 1 teaspoon of sea salt, and thinly sliced chives into your pan
3. Bring to a simmer
Take off heat, add fish fillet, close lid and let it sit for ~8 minutes
Pro tip: Do not boil your fillet or the oil in your cod will go into the poaching liquid, and your fish will become very dry.
When the thin edges curl up, your fish is done cooking!
Take the thyme and fillet out of the pan, set aside
Add in fresh sliced chives, boil and reduce liquid by 1/3 to ½
Switch heat off, add thinly sliced cherry tomatoes, linguine, and mix
Plate, add sliced chives on top of fish as garnish, drizzle olive oil, and sprinkle fleur se sel sea salt to finish
That’s all folks!
Happy cooking! 🍖