Court Bouillon

Court Bouillon

Use the Court Bouillon as a poaching liquid for delicate fish and shell fish

 

You will Need

  • 1 Leek chopped
  • 1 Carrot chopped
  • 1/2 Celery
  • 1 Onion Quartered
  • Bouquet Garni (few sprigs each of thyme, tarragon and parsley, tied together)
  • 1/4 Teaspoon white pepper
  • 1 teaspoon rock salt
  • 1/2 lemon sliced
  • 100ml dry white wine
  • 1.5 ltrs water

 

How to make Court Bouillion

 

Step One

 

Place all the ingredients into a large pan and bring to a boil. Reduce the heat, cover and simmer for about 30 miniutes.

 

Step Two

 

Strain the liquid through a fine seive into a large bowl and discard the vegetable.

 

Use as a poaching liquid for fish recipes.

 

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