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Court-Bouillon

3.8

(1)

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  • Active Time

    10 minutes

  • Total Time

    20 minutes

This is a basic court-bouillon that can be used to poach any kind of shellfish and most firm meaty fish.

Ingredients

Makes about 4 cups

4 cups water
1/2 cup red wine vinegar
1 thyme sprig
2 flat-leaf parsley sprigs
1 bay leaf
3 garlic cloves
1/2 carrot, peeled
1/2 onion
1 tablespoon peppercorns
Fine sea salt

  1. Place all the ingredients except the salt in a pot and bring to a boil. Lower the heat and simmer for to minutes. Strain and season to taste with salt.

Reprinted with permission fromA Return to Cookingby Eric Ripert and Michael Ruhlman, © 2002 Artisan, A Division of Workman Publishing Company, Inc.
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Reviews (1)

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  • I used white wine instead of the red wine vinegar (it's traditional for French cooking) and poached some tilapia filets, but wasn't sure how long to boil due to incomplete instructions or how much salt & pepper to add. I turned the pot on low while running some errands and had it reduce by maybe a quarter but even then it needed more salt at the table to balance flavors. I'm also saving the strained poaching liquid as a fish stock in another recipe. This gives a very subtle flavor profile to your fish and would be useful for pairing with an appropriate sauce, like a cream-dill or mushroom duxelle.

    • gobbleuns

    • Phoenix, AZ

    • 9/24/2013

Tags Stock Garlic Root Vegetable Vegetable Carrot Onion Parsley Herbs & Spices Vegan Gluten Free Nut Free Dairy Free Easy Simmer Cookbooks
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