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Marinades Recipes

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Court Bouillon


1 leek, cut in half lengthwise and rinsed

4 sprigs fresh parsley

3 to 4 sprigs fresh thyme

1 large bay leaf

1 large clove garlic, cut in half

12 cups water

2 medium carrots, thinly sliced

2 ribs celery, thinly sliced

2 slices lemon


Cut 2 4-inch pieces from the outer layer of your halved and rinsed leek. Wrap and refrigerate remaining leek for future use. Place parsley, thyme, bay leaf, and garlic on concave side of one piece of leek. Cover with the remaining piece of leek. Tie in 3 places with string to secure the seasoning bundle or “bouquet garni”. Set aside. Place water in a stockpot or fish poacher. Add bouquet garni, carrots, celery, and lemon. Cover and bring to a boil over medium-high heat. Reduce heat to low. Simmer for 15 minutes.

To Use:

Add whatever fish you are poaching for your recipe. Cover and cook for 9 to 11 minutes for each inch thick your fish is. Cook until fish is firm and opaque and just begins to flake.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe from The Hunting and Fishing Library.

Lemon Balsamic Glaze


1/2 cup balsamic vinegar

1/2 cup crisp, light-bodied white wine

2 tablespoons fresh lemon juice

2 tablespoons packed light or dark brown sugar

1/8 teaspoon freshly ground black pepper, online casino or to taste


Combine all the ingredients in a small saucepan and bring to a boil. Cook uncovered over high heat until the mixture thickens, 3 to 4 minutes. Store covered in the refrigerator for up to 3 weeks. Warm slightly on the stove or in the microwave before using. Makes a little less than 1/2 cup.

Obtained from John Ash : Cooking One on One by John Ash


Weyand’s Marinade Primer

Marinating is a pretty simple concept: put your seafood into something tasty to take on the flavor and then cook it. There are, however, a few important things to remember when marinating fish. Most importantly, you must be sure to refrigerate your fish while marinating it. Leaving it out on the counter creates a great environment for bacteria to grow and can wind up getting you sick. If you are planning to use some of the marinade for a sauce or drizzle later, be sure that you set some aside first. Never reuse marinade that that has already been used on raw meat. Also, fish should only be marinated for up to 45 minutes; otherwise it may end up overpowered by the marinade’s flavor or even mushy. Finally, if your marinade has sugar, honey, or other natural sweeteners be sure to watch carefully as you cook as sugar burns easily.

Information obtained from John Ash: Cooking One On One by John Ash