Court Bouillon for Poaching Fish

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Court Bouillon:

1 onion, peeled and chopped

1 carrot, peeled and sliced 1/2-inch thick

1 stalk of celery, peeled and sliced 1/2-inch thick

1 head of garlic, halved horizontally

3 sprigs parsley

3 sprigs thyme

1 bay leaf

10 peppercorns

2 teaspoons fennel seed

1 teaspoon coriander seed

1/2 cup white vinegar or 1 1/2 cups dry white wine

2 tablespoons coarse salt

2 quarts water

Poached Fish:

4 6 ounce firm fleshed fish fillets, such as salmon, bass, or snapper, skin removed

1 teaspoon oil or butter

23 cups court bouillon, strained (recipe above)

Spicy Almonds:

1 1/2 cups sliced almonds

1 teaspoon canola oil 

1 1/2 teaspoons soy sauce 

Juice of one lime 

1/2 teaspoon cayenne pepper 

1/4 teaspoon black pepper, freshly ground 

3 garlic cloves, minced 

2 scallions, sliced into thin rings, white and light green parts kept separate from dark greens

4 wedges of lime for garnish 

Watercress Emulsion:

1 bunch watercress

1 tablespoon. coarse salt 

1/2 cup canola oil

1/2 teaspoon coarse salt and 1/4 teaspoon freshly ground pepper, or to taste