Ultimate Poached Whole Fish: A Powerful Court Bouillon Seafood Classic with Green Mayonnaise
664kcal /serving
76g /serving
26g /serving
WHY YOU'LL LOVE THE RECIPE
- Poaching keeps the fish clean, moist, and honest instead of masked by fat or crust.
- The simplicity itself feels modern in a world of overworked recipes.
- The same dish works quietly for meal prep or confidently at a dinner table.
- It leaves you feeling light yet complete
- It offers flexible variations of poached whole fish, letting you adjust aromatics, fish type, and serving style while keeping the dish light, elegant, and balanced.(Refer Notes)
Poached Whole Fish with Green Mayonnaise
Whole fish always feels ceremonial to me. Like you’re slowing the kitchen down on purpose. This isn’t a rushed weeknight protein situation. This is the kind of cooking where you listen more than you stir.The court bouillon comes first, and I never skip that step. Wine, water, onion, carrot, celery, lemon, bay, peppercorns - all of it simmering quietly until the liquid smells alive. Not fishy. Aromatic. Almost clean. That broth does most of the work, which is why the fish doesn’t need drama later.When the whole fish goes in, I keep the heat low. Just below boiling. No bubbles showing off. Poaching is restraint. Too much heat and you lose the tenderness, the point, the respect. Fifteen to twenty minutes and it’s done, barely holding together.Cooling matters. Cleaning matters. Peeling off the skin, scraping that grey layer from salmon, those small acts change how it tastes on the plate.Served cold, with green mayonnaise, this dish feels light but substantial. Protein-rich, gentle on digestion, no aggressive fats. It’s the kind of food you serve when you want people to eat slowly and talk more.Quiet food. Thoughtful food.
Ingredients
Nutrition
Cooking Intructions
Notes
This soup doesn’t announce itself. It warms slowly, quietly, the way winter food should. One tablespoon of oil feels almost defiant, but it forces you to cook with attention instead of excess. The vegetables soften into themselves rather than being browned into submission, and the result is lighter and more filling.
Pepper works best at the end.
Thyme should feel like background warmth, not herbal sharpness. This soup rewards restraint.
The Low-Oil Sweat: Where the Flavor Is Built
Sweating instead of frying changes everything.- Keep the heat low enough that nothing colours.
- Stir often, patiently.
- When the pan threatens to stick, stock (not oil) is the answer.
Vegetable Timing Matters More Than You Think
Adding everything at once flattens the soup.- The base vegetables create depth.
- Potatoes bring body.
- Courgettes and peppers should stay tender, not tired.
Seasoning Notes
Salt early, then adjust late.Pepper works best at the end.
Thyme should feel like background warmth, not herbal sharpness. This soup rewards restraint.
Variation 1: Extra Comfort, Still Light
For colder nights when you want more grounding:- Add ½ cup cooked lentils or white beans
- Slightly increase stock to keep it brothy
Variation 2: Clear & Digestive-Friendly
When your body wants rest:- Skip potatoes
- Add extra celery and courgette
- Finish with a squeeze of lemon
Variation 3: Rustic & Slightly Chunky
For texture lovers:- Mash a few potato slices against the side of the pot
- Stir gently back in
Variation 4: Herb-Forward Spring Shift
When winter starts loosening its grip:- Reduce thyme
- Add fresh dill or chives at the end
Serving Notes
- Best eaten hot, but not rushed
- Improves after resting 10 minutes
- Even better the next day, when flavors settle into each other
