- Yield : 2 liters
- Servings : NA
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
This is a basic poaching liquid to cook fish or poultry. Vegetables and seasoning flavour the liquid so that when it is used for cooking it imbues the fish, shellfish or poultry with a gentle flavour.
- 2 liters of water
- Half liter of dry white wine
- 2 tablespoons white wine vinegar
- 1 bunch of parsley
- 1 tablespoon of peppercorn
- 2 cloves of garlic
- 3 sliced carrots
- 2 sliced leeks
- 1 sliced onion
- 2 sticks celery
- 2 bay leaves
- 4 whole cloves
Place all the ingredients in a large saucepan.
Bring to boil and allow to boil vigorously for a couple of minutes and then turn down and simmer for 30 minutes so that the liquid becomes well flavoured.
Strain the liquid into a large bowl and refrigerate or use as required. The Court-Bouillion can be frozen in the freezer and used whenever required.
Cookery School at Little Portland Street
1. This is essentially a vegetarian stock. The addition of prawn and lobster shells as well as fish bones gives additional flavour to a court bouillon for fish dishes. Then it is called a fumet.
2. Court Bouillon freezes very well.