we use court bouillon on saturdays. it is fish broth that is conserved and reused and becomes more flavorful. to make it, boil the bones of a fish with some cut up carrots onion and celery. you can ask your fishmonger to give you some fish bones or buy a whole fish and ask him to filet it or just remove the backbone and give you the bones. include the head and tail because they make good stock. boil the stock for a while. strain the stock carefully using cheesecloth - a bit of fat is OK but what you want to get red of is any white or grey scum. you can use a pressure cooker to make the stock faster. mix with a half bottle or more of good, dry white wine.
put the court bouillon into a heavy bottomed stock pan. put a cleaned and scaled whole fish into the lukewarm bouillon, cover. bring the liquid to a boil GENTLY to avoid breaking the skin of the fish. once it is boiling turn down to a simmer and cook from the moment of boiling for about 9 to 11 minutes a pound. remove the fish as gently as possible, it will probably still break. eat the cheeks. we let it cool slightly, remove the skin with a butter knife, remove the bones with our hands. be very careful with the bones but also take care not to mash the fish too badly. add liberal amounts of butter, salt, pepper, and lemon juice. put a lot of butter.
the next morning add creme fraiche, capers, and red onions to the leftovers, enjoy with eggs, toast, fruit, and coffee.
after using, i let the court bouillon cool and sieve into a plastic pint container and freeze. i defrost it by putting it on a very low heat in a heavy pan, breaking it up when i can.
its blackberry season they were 3 packs for $5 at the market
we made syrup using a cup of sugar and a cup of water, bringing it to a boil, adding blackberries, 5 or 6 slices of ginger just sliced off an end not peeled or anything, and a couple mint sprigs. after a short boil, the stovetop was turned off. it cooled overnight.
in the morning we filtered it out. i ate the syrupy berries like a hungry black bear and they were great.
i made a drink:
1 oz gin (i used beefeater) .5 oz antica vermouth .5 oz cynar .5 oz blackberry mint ginger syrup
shake with ice, pour into tall glass with ice top off with soda.