Right. I'm gonna prep ahead for court bouillon.

好了。我要去准备浓汤了。

I'm gonna presume in this dish, skin the sole first, fillet, fold, poach in court bouillon.

在这道菜中，我要先把龙利鱼去皮，切成鱼片，叠好，用浓汤煮。

Mashama says they usually poach shrimp in a court bouillon with wine, lemon and herbs.

Mashama 说， 他们通常用宫廷肉汤和葡萄酒、柠檬和香草一起煮虾。

So you get something that cooks perfectly together and you then got more control of it when you are poaching it in the court bouillon cause it's a firmer piece.

这样你就能得到完美的烹调效果，当你在汤汁中煮它时，你就能更好地控制它，因为这块鱼肉更结实。

We're jumping around a bit, but court bouillon is a combination of stock and wine with some herbs, some peppercorns, any other trimmings that you've got that you haven't used.

[Barry] Okay.我们稍微变动了一点，不过浓汤是高汤和葡萄酒的结合，还有一些香草，一些胡椒，还有其他没用过的辅料。 - 好。

Toklas writes, " One day, when Picasso was to lunch with us, I decorated a fish in a way that I thought would amuse him." She explains how she made a court bouillon to cook it in, which is a broth made with dry white wine.

托克拉斯写道：“有一天， 当毕加索和我们一起吃午饭时，我用一种我认为会逗他的方式装饰了一条鱼。 她解释了她如何制作宫廷肉汤来烹饪它，这是一种用干白葡萄酒制成的肉汤。