Poached burbot in court-bouillon
Poached burbot in court-bouillon is a classic French-inspired dish featuring the delicate, white-fleshed burbot fish gently simmered in a flavorful aromatic broth. The court-bouillon is typically made with white wine, water, and a mirepoix of vegetables like carrots, celery, and onions, along with herbs such as parsley, bay leaf, and peppercorns. This preparation highlights the fish's mild, sweet flavor and is common in regions where burbot, a freshwater cod, is available.
🍽️ Nutrition at a glance
This dish is a high-protein, low-fat, and low-carbohydrate meal, making it an excellent source of lean protein and essential nutrients like vitamin B12, phosphorus, and selenium. A typical serving contains approximately 150-200 calories, depending on the portion size and exact ingredients used.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 32 g |
| Carbs | 3 g |
| Fat | 2.5 g |
| Fiber | 0.5 g |
| Sugar | 1.5 g |
| Sodium | 380 mg |
| Vitamin B12 | 2.5 mcg |
| Selenium | 38 mcg |
| Phosphorus | 280 mg |
| Niacin (B3) | 3.5 mg |
| Potassium | 420 mg |
| Vitamin B6 | 0.4 mg |
| Magnesium | 45 mg |
| Omega-3 Fatty Acids | 0.4 g |
Per 1 fillet (150 g) · estimated, varies by recipe
💡 What's interesting
Burbot is the only freshwater member of the cod family, and its liver is a culinary delicacy in some cultures, often compared to monkfish liver. The court-bouillon poaching method is a gentle cooking technique that preserves the fish's tender texture while infusing it with subtle, complex flavors from the aromatic broth.
