French Onion Beer Brats & Salmon in Court Bouillon | How to Poach Food

By Ethan Chlebowski · 45 min

Ingredients

Instructions

1. Melt the butter in a large pot over medium-low heat, add the sliced onions and salt, then turn the heat to low.
2. Cover and cook for 20 minutes. Uncover, stir, and cook another 20 to 30 minutes until the onions are brown and nearly a paste.
3. Add the beer and water, bring to a simmer and cook for 5 minutes.
4. Lower the liquid to about 170°F with no bubbling. Add the bratwurst and poach until the internal temperature reaches 160°F, about 15 to 20 minutes.
5. Crisp the brats on a grill or in a cast iron pan, then serve with the strained onions and grainy mustard.
6. Court bouillon: bring the water, onion, carrot, thyme and salt to a low boil and cook for 15 minutes.
7. Lower the heat to 180°F with no bubbling, then add the white wine vinegar.
8. Lower in the salmon and cook until its internal temperature reaches 140°F, about 10 to 12 minutes. Remove it from the liquid and finish with cracked pepper, lemon juice and fresh dill.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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